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. Source: EatingWell Magazine, September/October 1996

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Ingredients

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Directions

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  • 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.

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Tips

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.

Nutrition Facts

316 calories; 0.7 g total fat; 0.1 g saturated fat; 105 mg sodium. 667 mg potassium; 76.8 g carbohydrates; 9.2 g fiber; 35 g sugar; 7.3 g protein; 275 IU vitamin a iu; 1 mg vitamin c; 15 mcg folate; 68 mg calcium; 3 mg iron; 89 mg magnesium;