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Ingredients

  • 1 tablespoon olive oil
  • 1 cup coarse grind bulgur
  • 1 1/2 teaspoons fennel seeds
  • 2 1/4 to 2 cups fat-free milk, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 cup fresh or ½ cup dried blueberries

Instructions

  1. Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is toasted, about 5 minutes. Remove from heat. Stir in 2 cups milk, vanilla, salt and spices. Return to heat and bring just to a boil. Reduce heat to lowest simmer, cover, and simmer until most, but not all, of the liquid has been absorbed, 12 to 14 minutes. (Note: For softer bulgur, add another ¼ cup milk and continue to cook 5 to 8 minutes.)
  2. Spoon into serving dishes. Pour about 1 tablespoon milk over each serving. Garnish with blueberries.
Note: If desired, use vanilla-flavored soymilk instead of regular fat-free milk and omit the vanilla extract. Recipe by Cheryl Forberg.

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The recipe was originally published as Bengali Breakfast Grains on Relish.com

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