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A bowl of rhubarb and bulgur porridge, with plates of sugar, chopped almonds, pot with topping and a glass of milk | Hurry The Food Up

HP - Bulgur Porridge with Sweet Rhubarb

Course: Breakfast
Time: Max 20 min
Calories: 450 - 650 kcal
Type: Higher Calories
Diet: dairy-free, egg-free, vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 599kcal
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US Customary - Metric

Ingredients

Instructions

  • Rinse the bulgur with cold water until the liquid comes out clean.
  • In a pot bring the soy milk with the bulgur and salt to a boil, then simmer for 10 minutes until soft.
  • Chop the rhubarb into small pieces (around ½ inch or 1 cm).
  • In a small pot add the rhubarb, raisins, sugar, cinnamon, baking soda and water. Cook over medium low heat until the rhubarb releases its liquid and makes a syrupy sauce, about 8 minutes.
    A pot with rhubarb topping, a plate of sugar and a pitcher with milk | Hurry The Food Up
  • Add the bulgur to two bowls. Top with rhubarb sauce, chopped almonds. Add more soy milk, if you prefer.
    Someone uses tablespoon to pick up bulgur porridge from a bowl, small plates of toppings around | Hurry The Food Up

Nutrition

Calories: 599kcal | Carbohydrates: 85g | Protein: 25g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 551mg | Potassium: 1143mg | Fiber: 17g | Sugar: 28g | Vitamin A: 1024IU | Vitamin C: 24mg | Calcium: 566mg | Iron: 4mg