Wheat & Dried Fruit Porridge

From EatingWell: September/October 1996, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

Nutrition Profile

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.

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.

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.

Nutrition Bonus: Magnesium (22% daily value), Potassium (19% dv), Iron (17% dv).

4 Carbohydrate Serving

Exchanges: 2 starch, 2 fruit, 1/2 other carbohydrate