Use heavy skillet or pot with lid. Saute onions and celery in 1/2 cup of the butter, then add bulgar wheat and remaining butter. Cook until significantly darkened; about 10 t0 12 minutes, stirring frequently. Lower heat and add broth carefully; when mixture starts to boil lower heat to simmer and cover. Cook slowly with tight lid, don't open until all liquid is absorbed, about 35-40 minutes. Add the parsley and lemon pepper near end of cooking. Let set for about 5 minutes. More liquid can be added if it wasn't done or is too dry. Serves 6-8. Good with Stroganoff or substitute for any carbo.