Fraykee with Pine Nuts
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
grindly coarsed |
*
|
| 2 | cups |
water
cold |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | x |
salt
to taste |
*
|
| ¼ | cup |
pine nuts
toasted |
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
grindly coarsed |
*
|
| 473 | ml |
water
cold |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | x |
salt
to taste |
*
|
| 59 | ml |
pine nuts
toasted |
|
| 3E+1 | ml |
butter
|
|
Directions
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.
