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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1996

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Recipe Summary

total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 7.3g 15% DV; carbohydrates 76.8g 25% DV; dietary fiber 9.2g 37% DV; sugars 35.1g; fat 0.7g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 275.2IU 6% DV; vitamin c 1.2mg 2% DV; folate 15.2mcg 4% DV; calcium 68.2mg 7% DV; iron 2.5mg 14% DV; magnesium 89.2mg 32% DV; potassium 667.2mg 19% DV; sodium 105.2mg 4% DV; thiamin 0.2mg 15% DV.