Bulgur Maple Porridge

Name: Bulgur Maple Porridge
Total time: 15 min
Yield: Serves 2
Ingredients: 1/2 cup medium (#2) bulgur; Salt to taste; 1 cup water; 1 cup milk (1 percent, 2 percent, or whole, or a non-dairy variety, to your taste); 1 teaspoon unsalted butter (optional); 2 to 3 teaspoons maple syrup (more to taste); 1 ounce dried apricots (5 or 6), chopped; 1/2 cup blueberries; 2 tablespoons chopped toasted pecans or cashews

By Martha Rose Shulman

Total Time: 15 minutes, plus overnight refrigeration
Rating: 5(259)
Comments: Read comments

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

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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

5 out of 5

259 user ratings

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Comments

Valentine1 year ago

When you say “cover with a lid and leave overnight”, you mean on the stove? Or do you pop into the fridge?

McRobbit3 years ago

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!

Anna7 years ago

I just had this and it was very very delicious!! Going to cook it again and again. Thank you!

ALF8 months ago

So easy and a great way to use up the extra bulgur I inevitably have since I buy in bulk. I used dried cherries and pistachios, since that's what I had on hand, and it was delicious.

Maria Cate10 months ago

Absolutely delicious! A great alternative to steel cut oats, tasty and nutritious.

An Answer To VALENTINE1 year ago

I left it on the countertop overnight and am here to tell about it.

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