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Bulgur Pudding with Candied Ginger and Figs

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.

Ingredients: 

Ingredients: 

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2 Tbs. brown rice syrup or agave nectar
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⅛ tsp. salt
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1 cup dried figs, quartered (about 6 oz.)
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¾ cup fine bulgur
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¼ cup coarsely chopped crystallized ginger
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1 cup vanilla soymilk
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½ cup dried cranberries
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¼ tsp. ground allspice
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½ cup hazelnuts or walnuts, toasted and coarsely chopped

Instructions: 

  1. 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.
  2. 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.

Nutrition Information: 

Calories: 
173
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
5 g
Carbohydrates: 
32 g
Cholesterol: 
mg
Sodium: 
57 mg
Fiber: 
5 g
Sugar: 
14 g
Yield: 
Serves 8