Makes 6 servings
This one’s got all the flavors of apple cake. Notice that the recipe calls for “regular” bulgur, not quick-cooking or instant. Because the slow cooker works so efficiently over such a long period of time, the more nutritious, standard bulgur will soften yet retain a great deal of its wheaty flavor.
3 large sweet apples, such as Gala, peeled, cored, and chopped
2½ cups water
2 cups whole or low-fat milk
1 cup regular bulgur
⅔ cup chopped pecans
⅓ cup packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon table salt
Unsalted butter for serving, optional
Heavy cream for serving, optional
1. Stir the apples, water, milk, bulgur, pecans, sugar, vanilla, cinnamon, and salt in a 4-quart slow cooker until the brown sugar dissolves.
2. Cover and cook on low for 6 hours. The porridge can stay on the keep-warm setting for up to 2 hours longer.
3. Stir well and dish up into bowls. If desired, top each serving with a pat of butter and a drizzle of cream.