Breakfast Bulgur

So I ran out of Chia Seeds the other day. I rummaged in the cupboards looking for a protein packed substitute that I could add to my Breakfast Smoothie. I grabbed a package of unopened Bulgur….big mistake!
Ah, but now the package is open! Why did I buy this stuff? Surely I was not thinking of making Tabbouleh in the Winter? Who knows? Some recipe that contained the stuff must have caught my eye; too bad I can’t remember what the recipe was?? Now I will just have to find other ways to cook up this package of Bulgur.
I usually make Eggs and Bacon for my husband but he has expressed a desire to cut down on the animal protein he consumes. Woot! Mayhaps I will get him to come back to a Vegetarian way of life…?? One can hope. Anyway, it is cold and gloomy out these days so a cooked breakfast is the way to go, right?
I used all of my rolled oats in my Christmas baking so that was out. Oh yea, that package of Bulgur…surely that is cooked up like Rolled Oats? Sure is!

Breakfast Bulgur with Blueberries
Breakfast Bulgur with Blueberries

3 cups water
1 cup Bulgur
1/2 cup Dried Cranberries
1/2 teaspoon Salt
1/4 cup Honey
Blueberries, fresh or frozen
Strawberries,  fresh or frozen

In medium saucepan combine water, bulgur, cranberries, salt and honey.
Bring to a boil; reduce heat to medium and simmer, stirring occasionally, until bulgur is tender and mixture is consistency of oatmeal, about 15 minutes.
Remove from heat and stir in a handful of fresh or frozen blueberries and/or strawberries.
Serve with milk and top with extra fruit.

Serves 6

Omit Dried Cranberries, Blueberries and/or Strawberries
Reduce Honey to 2 Tablespoons
Maple and Brown Sugar Bulgur
Stir in
1/3 cup Raisins
1/4 cup Walnuts, Chopped
1 Tablespoon Maple Syrup
Brown Sugar, to serve
Maple and Brown Sugar Bulgur

*I like to make up a batch of cooked breakfast porridge and keep it in the fridge for a quick breakfast that can be warmed up in the microwave.

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