Bulgur Pudding with Candied Ginger and Figs Recipe

Bulgur Pudding with Candied Ginger and Figs

Serves 8

30 minutes or fewer

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.

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.