breakfast bulgur wheat
Nom, nom, nom. I love this tasty, healthy breakfast. It has all the elements that make a breakfast great. There is whole grain (from the bulgur wheat), calcium (from the yogurt), vitamins and sweetness (from the berries), and a little protein (from the nuts) — and of course a cup of coffee for good measure. All this is important to getting my day started well. Oh yeah, and it tastes really good. Perfect before heading out to find and cut down this years Christmas tree, which was a bit strange as it was 50+ degrees and there was no snow. My Sorrels proved to not be necessary. When you pick a tree do you like a full and fabulous one or a Charlie Brown-y? Ours turned out to be somewhere in the middle this year.
BREAKFAST BULGUR WHEAT
1 1/2 cups water
pinch salt
1/2 cup bulgur wheat*
1 cup low-fat, plain yogurt or whatever kind you like best
1 cup fresh or frozen (and thawed) berries
Optional Toppings:
cinnamon
chopped nuts
shredded coconut
brown sugar
Bring water and salt to a boil in a small saucepan. Stir in bulgur wheat. Reduce heat to a simmer, cooking partially covered for about 15 minutes, or until all water has been absorbed. Divide cooked cereal, yogurt, and berries into two bowls. Serve sprinkled with your favorite toppings — I like mine with a generous amount of cinnamon and chopped pecans. This recipe makes two servings. Make as many as you would like by planning on 1/4 cup uncooked cereal per person and a 3:1 ratio of water to cereal while cooking. *Look for bulgur wheat in the bulk section of the grocery store or the baking isle.*
