Bulgur with butter-roasted almonds and cinnamon
Instructions:
- 1¾ cups water;
- 1 cup medium-coarse bulgur;
- ¾ teaspoon fine sea salt;
- 2 tablespoons unsalted butter;
- ¼ cup toasted whole almonds, skin on;
- ¼ teaspoon ground cinnamon;
- Pinch of cayenne pepper.
- Pour the water into a small saucepan and bring to a boil. Stir in the bulgur and salt, and return to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat, cover, and set aside to steam for 5 minutes. Taste and adjust for salt.
- While the bulgur steams, melt the butter over medium heat in a large skillet or saucepan, preferably stainless steel. Cook, watching attentively, until the aroma of the butter becomes deep nutty-sweet, the color turns golden brown, and the bottom of the pan fills with brown specks, 3 to 5 minutes. Add the almonds, cinnamon, and cayenne and cook, stirring, until fragrant, about 1 minute.
- Add the bulgur to the skillet (it might splatter!), stir to combine, and serve right away.
- TO LIGHTEN IT UP: You can cut the butter to 1 tablespoon if you must, but butter it has to be.