March 2, 2014

Pumpkin Raisin Breakfast Bulgur

As an oatmeal lover, I've had the oats in all forms and fix -- from banana peanut butter oatmeal, to strawberry almond, to carrot raisin and everything in between.

As much as I love oatmeal for it's thick consistency, I admit that it's often just a vehicle for some other morning flavor craving (like those above). So when I discovered savory bulgur salads at the local fine prepared foods grocer, my mind naturally turned to other ways I could jazz up this chewy, nutty grain.

I have a feeling that this pumpkin raisin bulgur is only the start of my love affair. And for those of you who especially like the bite of steel cut oats, there might be a new show in town. Bulgur has the same bite, but with a bouncy, pillowy texture surrounding each wonderful nugget.

So, pumpkin, raisins, apples, raspberries, nuts.... Nothing is off the table. With bulgur, everything is on the table.

Pumpkin raisin breakfast bulgur: (serves 1)
1/3 cup 10-minute bulgur (sold at Trader Joe's)
2 T. Thompson seedless raisins
1 cup water w/pinch of salt
1/2 t. cinnamon
1/4 cup canned pumpkin purée
A dash of milk
A drizzle of maple syrup

Bring bulgur, raisins, and water to boil in a small saucepan. Turn down and simmer for 10 minutes. Then add the rest of the ingredients through the milk and stir, heating through another minute or so. Pour into a bowl and top with maple syrup. Eat while piping hot!

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