Bulgur Pudding with Candied Ginger and Figs

• 2 Tbs. brown rice syrup or agave nectar
• 18 tsp. salt
• 1 cup dried figs, quartered (about 6 oz.)
• 3/4 cup fine bulgur
• 1/4 cup coarsely chopped crystallized ginger
• 1 cup vanilla soymilk
• 1/2 cup dried cranberries
• 1/4 tsp. ground allspice
• 1/2 cup hazelnuts or walnuts, toasted and coarsely chopped

1. Bring 1 1/2 cups water, brown rice syrup and salt to a boil in saucepan.
2. Stir in figs, bulgur and ginger.
3. Cover, and remove from heat.
4. Let stand 5 minutes, or until water is absorbed.
5. Stir in soymilk, cranberries and allspice.
6. Bring to a boil.
7. Reduce heat to medium low, and simmer, uncovered, 3 minutes, or until mixture thickens to consistency of oatmeal, stirring occasionally.
8. Stir in nuts.
9. Serve warm or at room temperature.

brown rice syrup, salt, dried figs, crystallized ginger, vanilla soymilk, cranberries, ground allspice, hazelnuts

Taken from www.vegetariantimes.com/recipe/bulgur-pudding-with-candied-ginger-and-figs/ (may not work)