1 1/2 cups stock
1 1/2 cups uncooked bulgur
1/2 cup onion flakes
1 cup thinly sliced celery
1 tablespoon garlic flakes
2 tablespoons butter
1/2 cup stock
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
1  dash of {cayenne pepper}
1/4 cup minced parsley
1 cup shredded cheddar cheese or 1 cup shredded Monterey Jack cheese
2 cups {yogurt} (optional)
1 cup alfalfa sprouts (optional)
1 cup chopped, roasted peanuts
1  pepper, diced
2  tomatoes, chopped
1/2 cup sliced scallions

Bring the 1 1/2 cups stock to a boil in a small saucepan. Stir in the bulgur, cover, remove from the heat, and let the mixture stand for 20 minutes.

In a large frying pan combine the onions, celery, garlic, butter and 1/2 cup stock. Cover and cook over low heat about 20 minutes. Stir in the chili powder, cumin, cayenne and parsley. Fluff the bulgur with two forks, and stir it into the onion mixtures.