Instructions:
In a skillet, toast the pine nuts in 2 tablespoons of butter; set aside.
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.
Serves 4.
Adapted from The Frugal Gourmet on our Immigrant Ancestors