1 1/2 cups bulgur (cracked wheat)
1 tablespoon margarine

3 cups chicken broth
1 tablespoon lemon juice
salt to taste

1 medium red pepper, cored and diced
2 teaspoons butter

In a saucepan, saute bulgur in margarine, turning and stirring, until bulgur is beginning to take on color. Stir in the next three ingredients, cover pan, and bring to a boil. Lower heat and simmer mixture for 15 to 20 minutes, or until liquid is absorbed. Meanwhile, saute red pepper in butter until it is soft. When bulgur is cooked, stir in the cooked red pepper. Serves 8.

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