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Fraykee With Pine Nutsethnic, grains 1 cup bulgur -- coarse grind * 2 cup cold water 1 pinch ground cinnamon 1 salt to taste 1/4 cup pine nuts -- toasted in -- 2 tablespoon butter 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
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