Bulgur Pudding with Candied Ginger and Figs

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Bulgur Pudding with Candied Ginger and Figs calories by ingredient


Introduction

Because bulgur and couscous can be used interchangeably in a variety of Mediterranean dishes, the two are often confused. The difference? Bulgur is ground whole wheat, while couscous is a type of (tiny) pasta. This stovetop pudding can be served hot or cold. Because bulgur and couscous can be used interchangeably in a variety of Mediterranean dishes, the two are often confused. The difference? Bulgur is ground whole wheat, while couscous is a type of (tiny) pasta. This stovetop pudding can be served hot or cold.
Number of Servings: 8

Ingredients

    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



Tips

from http://www.vegetariantimes.com/recipe/bulgur-pudding-with-candied-ginger-and-figs/


Directions


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.

TAGS:  Side Items |