Bulgur with Apples, Currants & Pecans…
02/25/2008 | by Susan Powter
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Bulgur with Apples, Currants & Pecans will take you
Way beyond the standard oatmeal breakfast or, anytime
Lovely, creamy, rich porridge…
Recipe: Bulgur with Apples, Currants & Pecans
1 large organic red, unpeeled apple, finely chopped
1/2 cup currants (or raisins)
Pinch of cinnamon (to taste)
1 cup dried bulgur, cooked according to package directions
1 cup organic plain or vanilla-flavored soy or rice milk, heated
Organic maple syrup to drizzle
1 1/2 tablespoons finely chopped pecans (or walnuts)
*Triple ingredients for leftovers
1. In small bowl, combine apple, currants (or raisins) and cinnamon; set aside.
2. In medium saucepan, prepare bulgur, making sure when it’s cooked, liquid is absorbed. If not, drain the liquid.
3. For each serving, spoon bulgur into individual bowls. Pour warmed soy (or rice) milk evenly over bulgur; drizzle with maple syrup. Spoon apple mixture evenly on top; sprinkle with pecans.
Substitute the bulgur with cooked brown rice. Caramelize the nuts in maple syrup instead. Toss both in a small pan, cook over medium heat, let the mixture bubble, and watch closely to prevent burning.
– Or –
Roast the pecans under the broiler for a brief time (they brown quickly). Toss as needed.
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