Bulgur Pudding with Candied Ginger and Figs

1. 1

   Bring 1 1/2 cups water, brown rice syrup and salt to a boil in saucepan.

2. 2

   Stir in figs, bulgur and ginger.

3. 3

   Cover, and remove from heat.

4. 4

   Let stand 5 minutes, or until water is absorbed.

5. 5

   Stir in soymilk, cranberries and allspice.

6. 6

   Bring to a boil.

7. 7

   Reduce heat to medium low, and simmer, uncovered, 3 minutes, or until mixture thickens to consistency of oatmeal, stirring occasionally.

8. 8

   Stir in nuts.

9. 9

   Serve warm or at room temperature.

No nutritional information available.

No additional tips available.