Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
10 mins
Servings:
2
Advertisement

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.

    Advertisement

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; carbohydrates 76.8g; dietary fiber 9.2g; sugars 35.1g; fat 0.7g; saturated fat 0.1g; vitamin a iu 275.2IU; vitamin c 1.2mg; folate 15.2mcg; calcium 68.2mg; iron 2.5mg; magnesium 89.2mg; potassium 667.2mg; sodium 105.2mg; thiamin 0.2mg.
Advertisement