Bulgur Pudding with Candied Ginger and Figs
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
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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.