Turkish Bulgur Pilaf

I was surprised how good this was! The combination of chicken stock (savory) and cinnamon (usually sweet) is especially nice.

Method:
Saute 1 diced onion and 2 cloves garlic in 1 TB olive oil and sprinkle of salt until softened and maybe slightly browned.

Add 1 stick cinnamon and toast in the oil for a minute.

Now add 1 cup bulgur wheat and 2 cups chicken stock, stir and bring to a boil with lid on.  Peridocally stir-- cook until bulgur has soaked up all the liquid and is soft- apporx 15 minutes.

Season to taste with additional salt if needed.