- 2 cups bulgur wheat, medium grind
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch green onions, chopped (about 6 to 8, with green)
- 1 cup mushrooms, chopped
- 4 cups chicken broth
- 1/2 teaspoon oregano
- salt and pepper, to taste
In large saucepan, bring chicken broth to a boil.
Brown the bulgur in a large skillet in the oil and butter. Add the green onions and mushrooms and cook for another 1 or 2 minutes. Pour the bulgur and vegetable mixture into the pan of broth and add the oregano and a little salt and pepper.