Bulgur works beautifully as a morning cereal and provides loads of vitamins and minerals to keep your body healthy. Bulgur wheat is easy to keep on hand, stores for months in the pantry and can be stored cooked in the refrigerator for about a week.
Maple syrup is my hands down favorite sweetener for any hot cereal. Try adding fresh or dried fruit, as well as sliced almonds or pecans for a delightful crunch.
A great trick is to pour boiling water over the bulgur the night before, cover and let sit. The grains will be cooked and ready to use in the morning.
- ½ cup medium (#2) bulgur
- Salt to taste
- 1 cup water
- 1 cup milk
- 1 teaspoon unsalted butter (optional)
- 2 to 3 teaspoons maple syrup (more to taste)
- 1 ounce dried apricots (5 or 6), chopped
- ½ cup blueberries
- 2 tablespoons chopped toasted almonds, pecans or cashews
- Place the bulgur in a medium saucepan. Bring 1 cup water to a boil and pour over the bulgur. Cover with the lid and leave 20 minutes or overnight.
- Add the milk to the pot and stir together with a wooden spoon. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring often, or for a thicker porridge stirring constantly, until the mixture has thickened like cream of wheat, 5 to 10 minutes. Stir in the butter, maple syrup and apricots or blueberries if including and continue to stir until the blueberries begin to pop and bleed into the cereal. Serve sprinkled with toasted pecans or cashews if desired.
- Advance preparation: The bulgur can be prepared 3 days ahead and kept in the refrigerator.