Fraykee with Pine Nuts
- 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
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
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
