Below is my recipe for a basic pilaf. It's made with rice. Just substitute the word bulgur everywhere the word rice appears and proceed as directed.
You can dress this up with all kinds of additions, but this is the base. You can also use beef broth in place of the chicken to accompany a red meat dish.
1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth
Thoroughly rinse and drain the rice.
Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.
Add the rice and cook over medium to medium low heat for 3 to 5 minutes, stirring occasionally.
Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.
At the end of the cooking time, turn off the burner, mix the pilaf and let it rest in the pan (covered) for 5 to 10 minutes before serving.