Bulgur wheat pilaf
source: New York Times

2 tablespoons clarified butter or olive oil
½ cup broken-up uncooked noodles (preferably fine)
1 cup bulgur wheat
2 cups chicken stock or water teaspoon salt, or as desired
  pepper as desired
4 tablespoons butter
6 tablespoons chopped fresh basil, or 2 tablespoons dried
¼ cup chopped walnuts
¾ cup canned chickpeas, drained.

1. Melt clarified butter in a deep saucepan, add noodles and cook over medium heat, stirring constantly until noodles are golden brown. Add bulgur and stir to mix thoroughly.

2. Add all remaining ingredients, boil, cover, reduce heat to very low and cook 20 minutes. Fluff before serving.

Yield: 4 servings