bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. as a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient.
when you cook it with some coconut milk, a cinnamon stick, a little honey or organic cane sugar and a splash of good vanilla extract you get a creamy, lightly coconuty breakfast. add in some thinly sliced almonds for a little crunch and i think this is one helluva start to your day!
i came across a recipe for lemon-zested bulgur wheat when i bought heidi swanson's cookbook, super natural every day . the recipes in her book are healthy and wholesome with lots of whole grains and power veggies, and she has a light hand with the (always natural) sweeteners, like honey or real maple syrup. her photography throughout the cookbook, as well as on her blog, 101 cookbooks, is stunning.
i am currently slowly picking my way through her breakfast section with recipes like muesli with oats, golden raisins and almonds, granola with currants, walnuts and orange zest, and lemon-zested bulgur wheat.
i have been having a mad craving for rice pudding the past couple days and so i chose to tweak the recipe a bit to satisfy that craving. i left out the poppy seeds and lemon zest, and replaced them with a cinnamon stick and a splash of good vanilla extract. the bulgur gets creamy as it cooks in the coconut milk but still has a nice little toothsome texture.
this dish works well for breakfast or dessert. i love it when that happens.
based on the lemon zested bulgur wheat recipe from heidi swanson's super natural every day cookbook
creamy bulgur wheat in coconut milk
makes 4 servings
1 cup coconut milk
about 1 1/2 cups water
1 cup fine or medium cracked bulgur
1/2 tsp salt
1 1/2 tablespoons honey or 1 tablespoon sugar (vegan)
1 cinnamon stick
splash good vanilla extract
1/3 cup thinly sliced almonds
in a medium saucepan over medium heat, bring the coconut milk and 3/4 c water to a simmer. stir in the bulgur, bring just to a boil, then knock the heat down and simmer, stirring often for 5-20 minutes, or until it is creamy but the bulgur still has some texture to it.
if the mixture starts looking too dry before the bulgur is cooked perfectly, add a little water 1/4 cup at a time, until it is done.
add salt, sugar or honey, vanilla extract and almonds as it is finished while it is still in the pot, nice and hot.