Noggy Bulgur
A hearty, warm breakfast with soy nog, raisins, and a hint of cinnamon—perfect to start your day with cozy, filling flavors!
Equipment
- Medium-size saucepan, Whisk, Lid
Ingredients
- 2 cups 470 ml soy nog or other nondairy milk
- ¼ cup 48 g raw sugar
- ¼ cup 40 g raisins
- 1 tablespoon 15 ml rum (optional)
- 1 teaspoon ground cinnamon
- Pinch fine sea salt
- 1 tablespoon 8 g arrowroot powder
- 1 cup 140 g uncooked bulgur
- Handful chopped pecans optional
Instructions
- In a medium-size saucepan, whisk together the soy nog, sugar, raisins, rum, cinnamon, salt, and arrowroot powder.
- Bring the mixture to a low boil, then turn off the heat.
- Pour in the bulgur, stir, and cover with a lid.
- Let stand for 15 minutes on the still-hot stove.
- Stir well, cover again, and let stand for an additional 10 minutes.
- Serve warm, at room temperature, or cold.
- Optionally, sprinkle with chopped pecans before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy as a filling breakfast or a cozy snack, topped with a handful of chopped pecans for added crunch!
Wine Advice:
This dish pairs wonderfully with a glass of warm mulled wine for a festive touch
Nutritional Information
Calories: 220 kcal | Carbohydrates: 44 g | Protein: 5 g | Fat: 4 g | Fiber: 6 g | Sugar: 15 g | Salt: 0.1 mg
