Noggy Bulgur Breakfast
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)
- ½ teaspoon ground cinnamon
- Pinch of fine sea salt
- 1 tablespoon 8 g arrowroot powder
- 1 cup 140 g uncooked bulgur
- Handful of chopped pecans optional
Instructions
- In a medium-size saucepan, whisk together the soy nog (or nondairy milk), raw sugar, raisins, rum (if using), ground cinnamon, salt, and arrowroot powder.
- Bring the mixture to a low boil, then turn off the heat and remove the saucepan from the stove.
- Pour in the uncooked bulgur, then place the pan back on the still-hot stove.
- Cover with a lid and let stand for 15 minutes.
- Stir the mixture well and remove from the stove.
- Let it stand, covered with a lid, for another 10 minutes.
- Enjoy the bulgur warm, at room temperature, or even cold.
- Sprinkle with chopped pecans, if desired, upon serving.
Notes / Tips / Wine Advice:
Wine Recommendation:
A light dessert wine like Moscato or a spiced rum would complement the flavors of this dish.Nutritional Information
Calories: 225 kcal | Carbohydrates: 47 g | Protein: 5 g | Fat: 2 g | Fiber: 7 g | Sugar: 19 g | Salt: 0.2 mg
