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4 Tbsp unsalted butter
1⁄2 medium onion, peeled and finely diced
1 medium carrot, peeled and finely diced
2 stalks celery, finely diced
2 cloves garlic, finely minced
2 tsp thyme, finely chopped
3 cups aromatic vegetable stock or water
1 cup bulgur wheat
1 cup pickled red onions (recipe online)
Salt, to taste

1. In a medium saucepan, heat the butter until it begins to bubble. Add the onion, carrot, and celery. Cook for 4 minutes, stirring occasionally, until translucent.
2. Add the garlic and cook for 5 minutes, stirring. Add the thyme, and season lightly with salt. Add the stock and season again with salt.
3. Bring the mixture to a boil. Add the wheat. Stir and lower the heat to simmer. Cover the pan and cook for 15 to 18 minutes, until wheat is tender. Season with salt, if necessary.
4. Top with pickled red onions.

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