- Portion size 4 servings
Ingredients
Method
In saucepan, heat olive oil over medium heat. Cook onion, garlic, salt and pepper until softened, about 5 minutes.
Add bulgur and tomato paste; cook for 2 minutes. Stir in chicken stock and bring to boil; remove from heat, cover and let stand until tender, about 15 minutes. Stir in green onions.
