Rainy mornings beckon for the comfort of a bowl of warm oatmeal. But finding myself out of oats on a particularly dreary morning, I was forced to rethink my typical hot cereal routine. I recalled Heidi Swanson's creative alternative in 'Super Natural Every Day" to use bulgar instead. Her Lemon-Zested Bulgar Wheat involves simmering bulgar in coconut milk to produce a hot cereal much akin to the consistency of oatmeal. I was compelled to try this unique approach that takes bulgar out of its usual role in a grain salad or tabbouleh and brings it to the breakfast table. I conjured up a variation on Heidi's breakfast bulgar, opting to use almond milk and my own set of fixings, including roasted sunflower seeds and currants. Spiked with lemon zest and drizzled with honey, the bowl brought a burst of sunshine to break through the morning clouds.
Addicted to the way that bulgar retains an al dente quality as it cooks, producing a hot cereal with more texture than its uniformly creamy cousin, I have made several variations on the theme. Here, smooth banana enters the scene, perfuming the bulgar with a subtle fruity note. Laced with honey and punctuated by the crunch of sunflower seeds and almonds, this bowl is like taking a spoon to a loaf of banana bread.
[An alternative set of fixings: Sunny Breakfast Bulgar -- almond milk, roasted sunflower seeds, currants, lemon zest and a generous drizzling of honey.] —alasully
1 1/2 cups
almond milk (soymilk or regular milk can be substituted)
ripe banana, mashed
honey (plus more for drizzling)
roasted, unsalted sunflower seeds
roasted, unsalted almonds, roughly chopped