Oatmeal has always been a favorite of mine for breakfast, especially during the colder months. Lately I’ve been playing with other grains, though. I think that cracked wheat (bulgur) really works well for breakfast. It works nearly the same way as oatmeal does. Add some liquid, some dried fruit and maybe some nuts and voila. In this recipe I’ve added dried apricots and cranberries with a drizzle of maple syrup. It’s so delicious I’ll do it again tomorrow!
Many of you may know cracked wheat, or bulgur, from tabbouleh, a delicious Middle Eastern salad made with cucumbers, tomatoes and herbs. Cracked wheat can be used in place of rice and other grains to add a nutty, delicious alternative to your meals.
- 1/2 cup bulgur wheat
- 1 cup soy milk, almond milk or coconut milk + 1/4 cup
- 1/4 teaspoon salt
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, chopped
- 2 tbsp. chopped, toasted pecans
- 1 tbsp. flax seed
- 2 tsp. maple syrup
In a small pot combine bulgur, soy milk and salt. Bring to a simmer, then reduce heat to medium low and cover. Let cook for about 10 minutes or until most of the liquid has been absorbed. Stir in the cranberries and apricots and let stand, covered for another 5 minutes.
Spoon into two bowls and top each with a drizzle of soy milk, a drizzle of maple syrup, flax seeds and pecans.