Wheat & Dried Fruit Porridge
http://www.eatingwell.com/recipes/wheat_dried_fruit_porridge.html
From EatingWell: September/October 1996, The Essential EatingWell Cookbook (2004)This high-fiber hot cereal offers a delightfully nutty change from oatmeal. Bulgur is a quick-cooking form of wheat that has been parboiled and dried. Don't confuse it with cracked wheat, which needs longer cooking.
2 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1/3 cup dried apricots, sliced
- 1/3 cup currants
- 1 tablespoon honey, or to taste
- 1/4 teaspoon ground cinnamon, plus more for garnish
- Pinch of salt
- 2 cups water
- 2/3 cup bulgur
Preparation
- Combine apricots, currants, honey, cinnamon, salt and water in a saucepan. Bring to a simmer over medium heat. Stir in bulgur; cook, stirring constantly, until the bulgur starts to thicken, 1 to 2 minutes. Remove from the heat, cover and let stand until most of the liquid is absorbed and the fruit is tender, about 3 minutes. Divide between 2 bowls, dust with a little cinnamon and serve.
Nutrition
Per serving : 316 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 77 g Carbohydrates; 7 g Protein; 12 g Fiber; 105 mg Sodium; 667 mg Potassium
4 Carbohydrate Serving
Exchanges: 2 starch, 2 fruit, 1/2 other carbohydrate
Tips & Notes
- Bulgur is a quick-cooking form of wheat that has been parboiled and dried. Don't confuse it with cracked wheat, which needs longer cooking.