Maple Strawberry Bulgur Porridge
Dip your spoon into this hot bowl of antioxidants, healthy fats, and fantastic fibre.
1 cup (250 mL) bulgur
2 cups (500 mL) low-fat milk
1/2 cup (125 mL) water
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 cup (125 mL) dried currants
1/2 cup (125 mL) walnut pieces
2 Tbsp (30 mL) pure maple syrup
2 cups (500 mL) strawberries, sliced
Add bulgur, milk, water, cinnamon, and nutmeg to medium saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally, until bulgur is tender and mixture is the consistency of creamy oatmeal, about 15 minutes. Stir in currants, walnut pieces, and maple syrup; let sit 5 minutes.
Divide among serving bowls and top with sliced strawberries and additional milk and maple syrup if desired.
Serves 4.
Each serving contains: 373 calories; 12 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 61 g carbohydrates; 10 g fibre; 63 mg sodium
source: "Bowled Over", alive #352. February 2012
Maple Strawberry Bulgur Porridge
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
