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<http://schema.org/text>
"Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed."
<https://cooking.nytimes.com/recipes/11805-bulgur-wheat-and-lentil-pilaf>