The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Fraykee with Pine Nuts (Fried Coarse Bulgur)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup coarse bulgur 2 cups cold water pinch of ground cinnamon
salt to taste GARNISH: 1/4 cup pine nuts, pan-toasted in 2 tablespoons butter



1 Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty and fragrant, just a few minutes.
2 In a 2-quart covered pot place the bulgur, water, cinnamon, and salt. Bring to a boil with lid off. Reduce heat and simmer, covered for minutes. Turn off the heat. Allow to sit in the pot for 5 minutes before removing the lid.
3 Serve in a large bowl, topped with the toasted pine nuts.

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