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Breakfast Bulgur Wheat with Poached Mixed Berries
Servings
4
Prep Time
5 minutes
Cook Time
22 minutes
Ingredients
- 12 large strawberries (hulled and halved, or 1 (10ounce) bag frozen whole strawberries)
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- ¼ cup unsweetened apple juice
- 1 tablespoon light agave nectar
- 2 cups unsweetened almond milk or water
- 1 cup quick-cooking bulgur wheat
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ‚Öõ teaspoon fine sea salt
- 4 teaspoons extra-virgin olive oil
For The Bulgar Wheat:
Instructions
- Make the poached mixed berries: In a medium saucepan, combine the strawberries, raspberries, blackberries, blueberries, apple juice, and agave. Bring the mixture to a boil over medium-high heat. Lower the heat so that the mixture simmers and cook until the fruit is soft but not mushy, 8 to 10 minutes. Remove the pan from the heat and let cool at least slightly before serving. Stored in a covered container in the refrigerator, leftovers will keep for up to 5 days.
- Make the breakfast bulgur wheat: In a medium saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Lower the heat so that the mixture simmers. Cover the pan and cook until the bulgur is tender, 12 minutes. Spoon into 4 bowls. Drizzle each portion with 1 teaspoon of the olive oil, top with berries, and serve immediately.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 50 grams
- Protein
- 6 grams
- Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 675 milligrams
- Fiber
- 11 grams
- Sugar
- 14 grams
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