Bulgur Pilaf

1 cup bulgur wheat
2 cups stock
1 small onion, diced
1 clove garlic, minced
1 small carrot, diced
1 rib celery, diced
1/2 cup frozen baby peas (optional)
a few mushrooms, finely chopped (optional)
1 tbs olive oil
1 bay leaf
1/2 tsp salt
pepper to taste

Saute the onion, garlic, carrot, and celery in the olive oil. If you add the mushrooms, saute them with the rest of the vegetables. I like to add a few pieces of broken whole-wheat spaghetti right as the vegetables are almost finished cooking. Add bulgur, salt, pepper, and bay leaf and toss to coat with the oil. Pour in stock and bring to a boil. Cover the pot and turn the heat down to a simmer. Simmer 15 minutes. Add the frozen peas the last five minutes. Fluff with a fork and let rest five minutes before serving.