Bulgur porridge with dried fruits and honey
6 servings
20 minutes
Here bulgur is treated like rice when making risotto: first it is kept in a simmer, combined with butter in a frying pan, and then water is added to it and it is simmered.
Calories555.8kcal
Proteins12.5grams
Fats19grams
Carbohydrates77.3grams
Bulgur
400
g
Dried apricots
200
g
Dried cherries
50
g
Raisins
100
g
Lemon
1
pc
Pistachios
50
g
Butter
100
g
Honey
2
tbsp
Salt
to taste
1
Melt butter (50 g) in a deep saucepan and sauté bulgur on low heat for two minutes, stirring constantly. Add water to the bulgur up to one or two fingers, add salt, and cook for ten to twelve minutes.
- Butter: 100 g
- Bulgur: 400 g
- Salt: to taste
2
Melt butter in a pan and fry the dried fruits, soaked for several hours and chopped into small pieces. Fry for three minutes, then add lemon juice, pistachios, honey, and simmer, stirring, for two minutes.
- Butter: 100 g
- Dried apricots: 200 g
- Dried cherries: 50 g
- Raisins: 100 g
- Lemon: 1 piece
- Pistachios: 50 g
- Honey: 2 tablespoons
3
Mix bulgur with dried fruits and pistachios and cook for another minute or two.
- Bulgur: 400 g
- Dried apricots: 200 g
- Dried cherries: 50 g
- Raisins: 100 g
- Pistachios: 50 g
