Bulgur Breakfast

By • April 17, 2014 0 Comments

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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

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Serves 2

  • 3/4 cup coarse bulgur wheat
  • 2 cups water (or milk of your choice)
  • 2 tablespoons unrefined brown sugar
  • 2 tablespoons cocoa nibs
  • 1 pinch cinnamon
  • 1 teaspoon unrefined coconut oil (optional)
  • toppings of your choice (nuts, fruit...)
  • additional water
  1. On a shallow non-stick pan, add 2 cups of water and boil.
  2. Add 2 tablespoons of brown sugar and stir until dissolved. Right away, add bulgur and cocoa nibs and stir to mix.
  3. 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.
  4. 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.
  5. 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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