IN A MEDIUM SKILLET COOK BULGUR, ONION, AND CELERY IN BUTTER OVER LOW HEAT 10 TO 15 MINUTES OR UNTIL ONION IS TENDER, STIRRING FREQUENTLY. STIR IN WATER AND BEEF BOUILLON GRANULES. BRING TO BOILING. REDUCE HEAT; COVER AND SIMMER FOR 15 MINUTES OR TILL BULGUR IS DONE. STIR IN PARSLEY. VARIATION: PREPARE BULGUR SAUTE AS ABOVE, EXCEPT STIR 1 TO 2 TEASPOONS CURRY POWDER INTO THE BULGUR-VEGETABLE MIXTURE BEFORE THE FIRST COOKING STEP. CONTINUE WITH RECIPE AS DIRECTED. EACH SERVING: 141 CALORIES, 4 G PROTEIN, 4 G FAT.