- 2 cups milk
- 1 cup Hodgson Mill Bulgur Wheat
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- pinch of salt
- olive oil, for drizzling
In a medium-sized saucepan, combine milk, bulgur wheat, vanilla, cinnamon, and salt. Bring mixture to a boil over medium heat. Lower heat, cover and cook 12 to 15 minutes, stirring occasionally, until the bulgur is tender and most of the liquid has been absorbed,
Spoon the cooked bulgur into individual bowls and drizzle each portion with some olive oil and berry sauce (below). Serve immediately.
Mixed Berry Sauce
- 1 (15-oz) bag frozen mixed berries
- 4 Tbsp agave syrup, honey, maple syrup, or sugar
In a medium saucepan, combine the frozen mixed berries and agave. Bring 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 to a sieve and press with a spoon to strain the sauce into a small bowl. Discard seeds and remaining pulp. Serve over breakfast bulgur wheat.
You may use dairy milk or your non-dairy milk of choice.
Makes about 4 servings
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