Recipe: Baked Bulgur with Dried Fruit

I've been trying to use all the whole grains I bought with good intentions and then let sit in my pantry. I adapted this from a recipe on BigOven.com for Baked Bulgur with Pecans. The original recipe was seasoned with basil and black pepper. I subbed in cinnamon and brown sugar for those spices, upped the water content a bit, and added about 1/2 cup chopped dried fruit. I really loved the result with a dollop of Greek yogurt, an extra sprinkle of cinnamon, and some chopped nuts.

1 c. dry bulgur
2 1/2 c. boiling water
1/2 c. chopped dried fruit (I used a mix of raisins, figs, dates, and cherries)
1/2 tsp. cinnamon
big pinch of salt

Optional:
Greek yogurt
chopped nuts and/or seeds (I used walnuts and pecans)

Preheat the oven to 350 degrees. Spray a 1-quart casserole dish (one with a lid) with cooking spray. Put all dry ingredients into the casserole dish and then pour boiling water on top. Cover and bake for 20 minutes. Fluff with a fork and serve warm with yogurt and nuts.

This would be a great breakfast but we actually had it as a dessert. It made a lot -- the original recipe says 6 servings. It's very filling so a little goes a long way.