With pine nuts a little goes a long way. Buy small amounts from the bulk section and store in the refrigerator.
Ingredients:
1 1/2 cup boiling water
1 lemon
1 cup thinly sliced spinach leaves
1 cup thinly sliced radishes
1/4 cup toasted pine nuts
Method:
In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes. Meanwhile, from lemon, grate 1/4 teaspoon zest and squeeze 1 tablespoon juice. Stir into bulgur with spinach and radishes and toss until combined. Serve cold or at room temperature garnished with pine nuts.
