Author Notes
This recipe came about one morning when I was out of my usual ingredients but I had some bulgur waiting to be used up on the shelf. I treated it very much like oatmeal, and paired it with some of the ingredients I often would top oats with.
I am very pleased how this turned out, since it was pure improvisation. The result is a nourishing, filling and high in fiber dish, which also has a low GI.
I find that cooking it with the cocoa nibs allows for their aroma to steep into the bulgur, and gives it a depth of flavor. I served it with cinnamon and some nuts and fruit, but I am already thinking about all the possible combinations that could elevate this simple dish to the next level. —Judit Piñol
Ingredients
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3/4 cup
coarse bulgur wheat
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2 cups
water (or milk of your choice)
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2 tablespoons
unrefined brown sugar
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2 tablespoons
cocoa nibs
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1 pinch
cinnamon
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1 teaspoon
unrefined coconut oil (optional)
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toppings of your choice (nuts, fruit...)
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additional
water
Directions
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On a shallow non-stick pan, add 2 cups of water and boil.
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Add 2 tablespoons of brown sugar and stir until dissolved. Right away, add bulgur and cocoa nibs and stir to mix.
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Lower temperature and cover, let it simmer until bulgur is tender, about 15-20 minutes, but keep checking it in case you need to add more water.
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Once the bulgur is cooked and the liquid has evaporated but the mixture is still moist, remove from heat and add a teaspoon of coconut oil. Coat evenly.
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Transfer to bowls and sprinkle a pinch of cinnamon. Add your favorite toppings. In this case I used walnuts and a banana...and more cinnamon!
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