BULGUR PILAF WITH CHESTNUTS

Ingredients
2 cups Bulgur, washed and strained
¾ lbs. Chestnuts, boiled, peeled and coarsely chopped
1 Onion, finely diced
3 tbsp. Butter
3 cups Warm, water
1 tsp. Cumin
2 tsp. Salt
1 tsp. Black pepper

Procedure
Melt the butter in a medium size pot and add the onions. Sautee until softened and the onions turn pink. Add the bulgur and saute for a few minutes until the grains start to stick to each other and to the bottom of the pot. Then add the hot water followed by salt, cumin, black pepper and chestnuts. Stir for a few times and cook over medium heat with the lid covered for about 15-20 minutes until all the water is absorbed. Turn off the heat, place a paper towel between the lid and the pot and keep for about 10-15 minutes. Take off the lid, stir the rice and serve while still hot.