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.
Nutrition per serving may change if servings are adjusted.
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
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.
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