| 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 |
T |
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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