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Fruit and Nut Breakfast Tabbouleh

  • 4servings
  • 214calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, C
MineralsSelenium, Fluorine, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 can (about 8 oz.) crushed pineapple

  2. About 1/2 cup cranberry juice blend

  3. 1/2 teaspoon ground cinnamon

  4. 1/4 teaspoon ground nutmeg

  5. 1/2 cup bulgur wheat

  6. 1 cup chopped peeled Golden Delicious apples

  7. 2 teaspoons lemon juice

  8. 2 tablespoons each dried sweetened cranberries, dried currants, and chopped dates

  9. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Drain juice from pineapple into a glass measure; pour pineapple into a large bowl. To pineapple juice add enough cranberry juice blend to make 1 cup; pour into a 1- to 1 1/2-quart pan and add cinnamon and nutmeg. Bring to a boil over high heat; add bulgur. Stir, cover, reduce heat, and simmer until juices are absorbed, about 15 minutes.

  2. Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix. Add warm bulgur and mix.

  3. Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.

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