Bulghur Pilav

Directions

1. 1
   In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
2. 2
   Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
3. 3
   Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
4. 4
   Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
5. 5
   Add the water, cover tightly, and bring to a boil.
6. 6
   Reduce the heat to very low.
7. 7
   Let the bulghur steam for about 15 minutes.
8. 8
   Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
9. 9
   Remove the bay leaf and serve hot.