Wednesday, October 19, 2011

creamy bulgur wheat in coconut milk

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.


  1. Love that cookbook--we have a jar of her multigrain pancakes batter in the fridge right now, made with Massa's amazing flour. Super good with creme fraiche and homemade jam. (I can give you a jar!)

    Try the baked oatmeal and the millet muffins.

    Next up for me--when I get the book from the library again--is the strata, kale and coconut salad, and harissa ravioli.

    Do wish there were fewer flower photographs and more food, though...

  2. ooooh, massa makes flour too? we love their brown rice, its the only brown rice we will actually eat. i have that strata bookmarked already, but i will bookmark the muffin and oatmeal recipes.

    yes, please on the homemade jam! i will never turn away anything you make, anna.