Bulgur with Aromatic Vegetables

The bulgur that goes with the brandy-flamed chicken breasts in this menu is simply unbleached cracked wheat with all the good flavor of whole-grain bread. Look for it in the supermarket next to the rice, dried beans, or breakfast cereals. Health food stores and specialty shops often sell it loose, by the pound. Buy an unrefined brand, since the nutrients are mostly in the dark husk.

Assemble these supplies:

• 3 tablespoons butter 
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 cup bulgur
• 1 1/2 cups chicken broth 
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley

Steps in preparation:

1. Melt butter over medium heat and add chopped vegeta­bles.
2. Cook, stirring, for 1 minute.
3. Add bulgur and toss for 3 to 5 minutes until vegetables have softened and bulgur is golden brown.
4. Add chicken broth and salt and bring to a boil.
5. Reduce heat to medium low. Simmer, uncovered, about 15 minutes, or until all liquid has been absorbed.
6. Stir in chopped parsley.

 WHAT TO DRINK

A bright, slightly acidic white wine will make a nice coun­terpoint to the rich flavors of this menu. Try an Italian Pinot Grigio or Pinot Bianco from either Friuli or Tren­tino-Alto Adige. Whichever you select, buy enough to use in the sauce as well as at dinner.If you prefer a Mideastern touch, in keeping with the bulgur, brew hot tea with mint leaves and sugar.