1 can chicken broth (10 oz / 284 ml)
1 medium onion, finely chopped
250 ml carrots, shredded 1 cup
30 ml margarine or butter 2 tbsp
1 garlic clove garlic, sliced or minced
5 ml dried basil leaves, crushed 1 tsp
300 ml uncooked bulgur wheat 1 1/4 cup
75 ml walnuts, chopped 1/3 cup
15 ml lemon juice 1 tbsp
In a 2 quart (2 L) saucepan over medium heat; combine broth, onion, carrots, margarine, garlic and basil. Heat to boiling. Stir in bulgur, walnuts and lemon juice. Remove from heat. Cover; let stand 15 minutes or until liquid is absorbed.
Serves 8