By Martha Rose Shulman
- Total Time
- 15 minutes, plus overnight refrigeration
- Rating
- 4(228)
- Notes
- Read community notes
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.
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Ingredients
Yield:Serves 2
- ½cup medium (#2) bulgur
- Salt to taste
- 1cup water
- 1cup milk (1 percent, 2 percent, or whole, or a non-dairy variety, to your taste)
- 1teaspoon unsalted butter (optional)
- 2 to 3teaspoons maple syrup (more to taste)
- 1ounce dried apricots (5 or 6), chopped
- ½cup blueberries
- 2tablespoons chopped toasted pecans or cashews
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
335 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 23 grams sugars; 10 grams protein; 800 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
The night before, place the bulgur in a medium saucepan with salt to taste (I suggest ⅛ to ¼ 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.
Step
2
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.
Tip
- Advance preparation: The bulgur can be soaked through Step 1 up to 3 days ahead and kept in the refrigerator.
Ratings
4
out of 5
228
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Cooking Notes
Anna
I just had this and it was very very delicious!! Going to cook it again and again. Thank you!
McRobbit
This was very tasty, and simple to make! I changed it up a bit, used dried dates instead of apricots and my toasted nuts were walnuts. Just as tasty!
Kelly
I used to add a whole cinnamon stick to the soaking/cooking process. I lost my original recipe and look forward to making this one as it is very similar.
Valentine
When you say “cover with a lid and leave overnight”, you mean on the stove? Or do you pop into the fridge?
Caroline
Delicious!!
Christi
This was wonderful! It makes a large bowl, so I plan on having the remaining tomorrow morning. Yum!
Elaine
I'm always a hot cereal lover, and this was yummy. I made too much bulgar wheat for taboulleh so used the leftovers for this.
Barb
Yum!! I did this in the instant pot for 12 mins, no soaking. Perfect!I didn’t add the butter or salt as i thought I’ll just see how it tastes first and it was delicious as is.
Rbar
Very tasty. Followed recipe exactly and used 2% milk. Texture tasted a bit like steel cut oats and flavor combo was delicious.
Valentine
When you say “cover with a lid and leave overnight”, you mean on the stove? Or do you pop into the fridge?
MG
Could this be made in an instant pot similar to steel cut oats?
laura
This was great and super adaptable. I cooked with water as I was running out of dairy, and then as it was boiling I found a lone can of coconut milk and added a big scoop. It was delicious with just a delicate creamy flavor! Easy and adaptable as oatmeal.
Ro
Please suggest a substitute for the maple syrup. I am perhaps the only human who does not like maple syrup.
Susan
Not getting how butter is part of the plant-based Mediterranean diet!
Kelly
I used to add a whole cinnamon stick to the soaking/cooking process. I lost my original recipe and look forward to making this one as it is very similar.
Tom
Our favourite breakfast porridge!!! Perfection in a steaming bowl!!!
Elaine
I'm always a hot cereal lover, and this was yummy. I made too much bulgar wheat for taboulleh so used the leftovers for this.
McRobbit
This was very tasty, and simple to make! I changed it up a bit, used dried dates instead of apricots and my toasted nuts were walnuts. Just as tasty!
Christi
This was wonderful! It makes a large bowl, so I plan on having the remaining tomorrow morning. Yum!
Caroline
Delicious!!
Anna
I just had this and it was very very delicious!! Going to cook it again and again. Thank you!
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