Hi, everyone! Sorry for my impromptu absence these last few weeks. That ol' life craziness stuff happens every once in a while. To start back, I thought a breakfast recipe would be good to share.
If you judge bulgur by name, it does not sound very appetizing.
Would you rather have bulgur or cookies? Okay, bad example.
Let's try this again. Which sounds more appetizing, bulgur or raisin bran? Tough call, but raisin brain might win.
Bulgur sounds gross, but it really just got gypped with a bad name. It's good stuff! It's similar to oatmeal, but a little different because bulgur has a bit more flavor compared to regular oatmeal. Bulgur is made from cracked wheat that has been parboiled and dried for quick cooking. It has a chewy texture and a nutty flavor. It's often used in Mediterranean and Middle Eastern cuisines in salads and as a rice substitute.
You can use fresh or frozen berries, but just make sure you thaw the berries before you start so that you don not have too much water when they get poached, which will make them mushier!
Bulgur Wheat with Poached Berries
Yields 4 servings
1 cup coarse bulgur wheat or steel cut oats
1 cup almond milk
1 cup water
1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
4 tsp. extra-virgin olive oil
6 cups of berries (fresh or frozen)
1/4 cup apple juice
1 tbsp. honey
In a medium saucepan, combine the berries, apple juice, and honey. Bring to a boil over medium-high heat. Lower the heat so that it simmer and cook until the fruit is soft but still firm, about 8 minutes. Remove the pan from the heat and allow it to cool slightly.
While the berries cool, in a medium saucepan, mix the almond milk, water, bulgur wheat, vanilla extract, cinnamon, and salt. Bring to a boil over medium heat. When it begins to boil, lower the heat so that it simmers. Stir occasionally until the bulgur is tender, about 15 minutes. Spoon into 4 bowls, and drizzle each portion with 1 tsp. of the olive oil, top with berries, and serve.
Source: Giada De Laurentiis' Feel Good Food