For the rice; chop the white onion into very small cubes. Slice 2 cloves of garlic finely thin. Grate the tomato or chop it into small cubes.
Wash and drain the bulgur in cold water. Boil 2 glasses of water. (400 ml.)
Add 1 tablespoon olive oil and butter to the rice pot.
Add the onions to the pot and sauté over medium heat for 2 minutes. Take the garlic to the pan and sauté for 20 seconds.
Add bulgurs and stir for 2 more minutes.
Add tomato paste. Stir the onions and the bulgur.
Add tomatoes. Adjust salt - pepper. Add 2 glasses of hot water and stir. Close the lid of the pot. Cook over low heat until the bulgurs take the water in. (In this order, proceed to other phases.)
After the cooking time, leave it to rest for 5 minutes.
Finely chop the red onion in half moon shape.
Finely chop the remaining 1 clove of garlic.
Squeeze the orange juice into a bowl or glass. Also boil 2 glasses of water. (400 ml.)
Separate the bad-looking leaves outside the Brussels sprouts. Cut off the hard handle parts. Divide the Brussels sprouts in half or three.
Add 2 tablespoons of olive oil to the pot, put the onions over medium heat for 3-4 min, until caramelized. (Notice that the onions can easily burn.)
Add the garlic and sautée for 1 minute. Add the Brussels sprouts and saunder for 3 minutes. Adjust the salt and pepper.
Add the squeezed orange juice and 2 glasses of hot water. Close the lid of the pot. Cook until the sprouts are cooked and most of the water is drawn.