Ingredients for Apricot Honey Wheat Pudding
- 1 cup water
- 1 cup bulgar wheat
- 2 cups milk
- 1/4 cup honey
- 1 cup chopped dried apricots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup chopped almonds
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How to Make Apricot Honey Wheat Pudding
- Bring 1 cup of water to a boil in a small saucepan.
- Stir in 1 cup bulgar wheat. Cover and reduce heat to medium-low. Simmer for 15 minutes, or until the water is absorbed.
- Add 2 cups milk, 1/4 cup honey, 1 cup chopped dried apricots (or other dried fruit), 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom.
- Increase heat to medium and stir occasionally. Bring the mixture to a boil.
- Reduce heat to medium-low and cook, stirring frequently, for 20 minutes, or until the pudding has thickened to your desired consistency. Stir constantly during the last few minutes to prevent sticking.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- Spoon the pudding into a 1-quart shallow serving bowl and smooth the top.
- Sprinkle with 1/4 cup chopped nuts (almonds, walnuts, or pecans work well).
- Serve warm, at room temperature, or chilled. Leftovers can be reheated in the microwave.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
97g
Fat
0g
Carbs
10g
