Bulgur with Apples & Toasted Pecans
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Bulgur with Apples & Toasted Pecans
| Sun, 02-10-2008 - 8:39am |
Bulgur with Apples, Currants & Toasted Pecans
Serves: 4
Serving Size: approximately 1/2 cup cooked bulgur with 1/4 cup soy milk
Serve this warm treat for breakfast instead of the traditional oatmeal. Printed with permission from the American Institute for Cancer Research
INGREDIENTS
1 medium unpeeled apple, minced
1/3 cup currants (substitute dried apricots)
1/8 tsp. cinnamon
1 cup dried bulgur, cooked according to package directions
1 cup plain or vanilla-flavored soy milk, heated
1/2 cup sugar free maple syrup
2 Tbsp. finely chopped pecans
DIRECTIONS
1. In small bowl, combine apple, currants and cinnamon; set aside.
2. In medium saucepan, prepare bulgur. Spoon bulgur evenly into 4 bowls. Pour warm soy milk evenly over bulgur; drizzle with maple syrup. Spoon apple mixture evenly on top; sprinkle with pecans. Serve immediately.
Serves: 4
Serving Size: approximately 1/2 cup cooked bulgur with 1/4 cup soy milk
Serve this warm treat for breakfast instead of the traditional oatmeal. Printed with permission from the American Institute for Cancer Research
INGREDIENTS
1 medium unpeeled apple, minced
1/3 cup currants (substitute dried apricots)
1/8 tsp. cinnamon
1 cup dried bulgur, cooked according to package directions
1 cup plain or vanilla-flavored soy milk, heated
1/2 cup sugar free maple syrup
2 Tbsp. finely chopped pecans DIRECTIONS
1. In small bowl, combine apple, currants and cinnamon; set aside.
2. In medium saucepan, prepare bulgur. Spoon bulgur evenly into 4 bowls. Pour warm soy milk evenly over bulgur; drizzle with maple syrup. Spoon apple mixture evenly on top; sprinkle with pecans. Serve immediately.


