Bulgur Pudding with Candied Ginger and Figs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Bring 1 1/2 cups water, brown rice syrup and salt to a boil in saucepan. Stir in figs, bulgur and ginger. Cover, and remove from heat. Let stand 5 minutes, or until water is absorbed.
Stir in soymilk, cranberries and allspice. Bring to a boil. Reduce heat to medium low, and simmer, uncovered, 3 minutes, or until mixture thickens to consistency of oatmeal, stirring occasionally. Stir in nuts. Serve warm or at room temperature.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KATPENA777.
2 Tbs. brown rice syrup or agave nectar ⅛ tsp. salt 1 cup dried figs, quartered (about 6 oz.) ¾ cup fine bulgur ¼ cup coarsely chopped crystallized ginger 1 cup vanilla soymilk ½ cup dried cranberries ¼ tsp. ground allspice ½ cup hazelnuts or walnuts, toasted and coarsely chopped
Bring 1 1/2 cups water, brown rice syrup and salt to a boil in saucepan. Stir in figs, bulgur and ginger. Cover, and remove from heat. Let stand 5 minutes, or until water is absorbed.
Stir in soymilk, cranberries and allspice. Bring to a boil. Reduce heat to medium low, and simmer, uncovered, 3 minutes, or until mixture thickens to consistency of oatmeal, stirring occasionally. Stir in nuts. Serve warm or at room temperature.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KATPENA777.
Nutritional Info Amount Per Serving
- Calories: 233.4
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 54.1 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 6.2 g
- Protein: 4.0 g
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