Wheat & Dried Fruit Porridge

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From: EatingWell Magazine September/October 1996

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

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  1. 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.
  • 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 information

  • Per serving: 316 calories; 1 g fat(0 g sat); 9 g fiber; 77 g carbohydrates; 7 g protein; 15 mcg folate; 0 mg cholesterol; 35 g sugars; 0 g added sugars; 275 IU vitamin A; 1 mg vitamin C; 68 mg calcium; 3 mg iron; 105 mg sodium; 667 mg potassium
  • Carbohydrate Servings: 5
  • Exchanges: 2 starch, 2 fruit, 1/2 other carbohydrate

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