April 14, 2014

Bulgur Wheat with Poached Berries

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.

I've been all about trying savory oatmeal this year, and this recipe combines savory with sweet.  I eat oatmeal a lot.  Though I vary it up with steel cut and rolled oats (I feel like talking about different types of oatmeal is just asking for some sort of Colorado granola junkie joke...), bulgur is a good way to change it up.  Bulgur (or steel cut oats) are cooked in almond milk to help enhance the nutty flavor, the cereal gets a drizzle of olive oil and a sprinkle of salt, and it's topped with poached berries to added the ideal amount of natural sweetness.  This is a great breakfast with a savory and sweet balance!  

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!

Happy Spring!

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


  1. I know it's breakfast but that sure does look a whole lot like dessert. I'm in.

  2. I have never even considered using bulgur as a cereal. I do like it, especially in dishes like tabbouleh and kibbe. This is a great idea. My big time oatmeal eating husband is going to have to give this a try.

  3. Bulgar is a new ingredient to me, delicious job :D

    Choc Chip Uru

  4. That is just entirely too healthy for me. :) ok, if you say bulgar is good, I'll give it a try. I promise. :) And I agree with Maureen, it looks like a yummy dessert.

  5. Just what I need- I've gotten so tired of my usual Special K and Vita Brits cereal- your new cereal idea will definitely freshen me up!


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