Serves two to three
• 1 1/4 cups bulgar
• 1/4 cup dried chopped mushrooms
• 2 tablespoons onion flakes
• 1 tablespoon dehydrated carrots
• 2 teaspoons vegetable-seasoned broth powder
• 1 teaspoon celery flakes
• 1 teaspoon parsley flakes
• 1/2 teaspoon salt
• 1/8 teaspoon powdered savory
• 2 tablespoons oil
• 3 cups water
Sauté all dry ingredients in oil for 5 minutes. Add water and bring to a boil. Cover and simmer 20 minutes longer.