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Bulgur Maple Porridge

5.0(288)

Bulgur works beautifully as a morning cereal. The best method for making this is to submerge the bulgur in boiling water the night before, then cook the reconstituted grains in the milk in the morning. Maple syrup is my hands down favorite sweetening for any hot cereal; as for additions, I love the crunch of cashews or pecans, and I also love diced dried apricots or blueberries, or both.

by Martha Rose Shulman

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Breakfast, Weeknight, Main Course

Servings

Serves 2

Total time

15 min

Calories / serving

335 kcal

Ingredients (9)

serves

1/2 cup medium (#2) bulgurbulgur
Salt to tastesalt
1 cup waterwater
1 cup milk (1 percent, 2 percent, or whole, or a non-dairy variety, to your taste)milk
1 teaspoon unsalted butter (optional)butter
2 to 3 teaspoons maple syrup (more to taste)
1 ounce dried apricots (5 or 6), choppedapricot
1/2 cup blueberriesblueberry
2 tablespoons chopped toasted pecans or cashewscashew

Instructions (2 steps)

01The night before, place the bulgur in a medium saucepan with salt to taste (I suggest 1/8 to 1/4 teaspoon) and stir to distribute the salt. Bring 1 cup water to a boil and pour over the bulgur. Cover with the lid and leave overnight.
02Add 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.

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Rich recipe — supports nutrition-aware planning.