CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Ethnic, Grains |
4 |
Servings |
INGREDIENTS
1 |
c |
Bulgur — coarse Grind * |
2 |
c |
Cold water |
|
pn |
Ground cinnamon |
|
|
Salt to taste |
1/4 |
c |
Pine nuts — toasted in — |
2 |
tb |
Butter |
INSTRUCTIONS
Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty
and fragrant, just a few minutes. In a 2 quart covered pot place the
bulgur, water, cinnamon, and salt. Bring to a boil with the lid off.
Reduce heat and simmer, covered for 10 minutes. Turn off the heat. Allow to
sit in the pot for 5 minutes before removing the lid. Serve in a large
bowl, topped with the toasted pine nuts.
Recipe By : The Frugal Gourmet on our Immigrant Ancestors
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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