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Breakfast Bulgur Wheat with Mixed Berry Sauce

 

Spring is here, but mornings are a bit on the chilly side, so I like to warm up with a bowl of hot cereal for breakfast.  Breakfast Bulgur Wheat with Mixed Berry Sauce comes together in about 15 minutes, is warm and satisfying and has a spring-like flavor from the mixed berry sauce. Bulgur is whole wheat that’s been precooked (steamed) then dried and cracked.  It’s a good source of fiber that’s low in cholesterol and may help reduce the risk of heart disease.  I’m also a big fan of the slightly chewy texture and nutty, whole grain taste.  With a drizzle of olive oil and a sweet-tart berry sauce on top, my family was delighted to have a healthy, hot breakfast to start their day - and so was I.  

 Bulgur wheat is one of my favorite whole grain cereals because it’s quick-cooking, nutritious and versatile.  I’ve used it in savory dishes, like Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese and Bulgur Wheat Salad with Grilled Chicken and Pineapple as well as other breakfast recipes, like Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt.  Having a quick-cooking whole grain like Hodgson Mill Bulgur Wheat in my pantry makes it easy to put together a healthy meal any time of day- breakfast, lunch or dinner.

In a medium-sized saucepan, combine the vanilla almond milk, bulgur wheat, vanilla extract, cinnamon, and salt.  Bring the mixture to a boil over medium heat.  Lower the heat, cover the pan and cook until the bulgur is tender and most of the liquid has been absorbed, 12 to 15 minutes.  Stir the mixture once or twice to make sure the bulgur isn’t sticking to the bottom of the pan and to check for doneness.  That’s it.  Quick, easy, healthy; bulgur wheat is the fast food of whole grains. 

The vanilla almond milk can be substituted with plain almond milk or even regular milk if preferred, although you may want to increase the vanilla extract a tad since the flavor of the vanilla in the almond milk will be missing.

 

While the bulgur is cooking, in another medium saucepan, combine the frozen mixed berries and agave.  Feel free to use fresh berries if you have them on hand.  They still cost an arm and a leg in the store right now, so I used frozen berries and they worked great.  Agave is an all-natural sweetener that reminds me of a cross between maple syrup and honey.  It’s tasty, lightly sweet and was in my pantry, so I used it in this recipe. Regular sugar or honey can be substituted for the agave.

Bring the mixture to a boil over medium-high heat, lower the heat and simmer until the fruit is softened and slightly thickened, 8 to 10 minutes. 

If you prefer a seedless sauce, transfer the berries to a sieve and use the back of a spoon to push the berries through, straining the sauce into a small bowl.  Discard the seeds and any remaining pulp and use the seedless berry sauce below.  If seeds aren’t an issue, skip this part and use the berry sauce directly from the pan.   Set aside.

Leftover berry sauce can be kept in an airtight container in the refrigerator for up to five days.

Once the bulgur is cooked, spoon it into individual bowls and drizzle each portion with some olive oil and berry sauce. Olive oil is optional, but I think it softens the texture of the wheat and adds an almost buttery flavor.  I’m going to try coconut oil the next time and maybe even stir in some shredded coconut; the possibilities with this dish are endless. 

Leftover bulgur can be kept in an airtight container in the refrigerator for up to five days.  I often double this recipe so breakfast can be on the table even quicker; my husband doesn’t even bother warming his up.   

Take the chill off of early spring mornings with Breakfast Bulgur Wheat with Mixed Berry Sauce.  It’s quick to fix, packed with healthy protein and tastes delicious.  And if you’re looking for other ways to use Hodgson Mill Bulgur Wheat, be sure to take a look at other recipes on our blog and on the recipe index.  I’m sure you’ll find more than one way to include bulgur in your meal plan.  You can thank me later.  Enjoy! 

Breakfast Bulgur Wheat with Mixed Berry Sauce

Ingredients

  • 2 cups unsweetened vanilla-almond milk
  • 1 cup Hodgson Mill Bulgur Wheat
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • olive oil for drizzling

Instructions

In a medium-sized saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt.  Bring mixture to a boil over medium heat.  Lower the heat, cover the pan and cook until the bulgur is tender and most of the liquid has been absorbed, 12 to 15 minutes.  Stir the mixture once or twice to make sure the bulgur isn’t sticking to the bottom of the pan and to check for doneness. Spoon the cooked bulgur into individual bowls and drizzle each portion with some olive oil and berry sauce. Serve immediately.

Mixed Berry Sauce

  • 1 (15-oz) bag frozen mixed berries
  • 4 Tbsp agave syrup

In a medium saucepan, combine the frozen mixed berries and agave.  Bring the mixture to a boil over medium-high heat, lower the heat and simmer until the fruit is softened and slightly thickened, 8 to 10 minutes.  Transfer the berries to a sieve and use the back of a spoon to push the berries through, straining the sauce into a small bowl.  Discard seeds and any remaining pulp.  Serve over breakfast bulgur wheat.

Notes

Plain unsweetened almond milk or regular milk can be substituted for unsweetened vanilla-almond milk.  Regular sugar or honey can be substituted for agave.

Servings

Makes 4 servings

Adapted from Giada’s Feel Good Food

You can find Breakfast Bulgur Wheat with Mixed Berry Sauce and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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