- 1 1/2 cup Hodgson Mill Bulgur Wheat
- 3 cups water
- 7 1/2 Tbsp brown sugar, 1 1/2 Tbsp per serving
- 1 1/2 cup walnuts, 2 Tbsp per serving
- 2-3 medium banana, 1/3 cup fresh banana slices per serving
- 2/3 cup Greek yogurt, 2 Tbsp yogurt mixture per serving
- 4 tsp honey
- 1/4 tsp ground cinnamon
- extra ground cinnamon, for sprinkling
In a medium-sized sauce pan, combine the water and bulgur wheat and bring to a boil. Turn the heat down, cover the pot and simmer for 10-12 minutes or until the liquid has been absorbed. Remove the lid and set pot aside. While the bulgur is cooking, spread the walnuts onto a baking sheet in a single layer and cook in a 350˚F oven for 8-10 minutes or until they’re lightly browned and you can smell the aroma of them becoming toasted. Remove from the oven and set aside to cool. In a small bowl, stir together the yogurt, cinnamon and honey. Set aside.
Next, scoop a cup of the cooked bulgur wheat into a bowl, add the brown sugar and toasted walnuts and toss them together with the bulgur. Add the banana slices on top followed by a generous dollop (about 2 Tablespoons) of cinnamon-honey yogurt. Dust with additional cinnamon if desired. Leftover bulgur wheat and cinnamon-honey yogurt can be kept refrigerated in separate airtight containers for one week. Leftover toasted walnuts can be kept in an airtight container at room temperature for up to two weeks.
Makes enough for 5, 1-cup portions of bulgur wheat, with enough yogurt and walnuts to garnish each cup.
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