nutritional information


  • Calories: 173
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: 5 g
  • Carbohydrates: 32 g
  • Sodium: 57 mg
  • Fiber: 5 g
  • Sugar: 14 g

Bulgur Pudding with Candied Ginger and Figs

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
  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.
February 2007

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