Breakfast Bulgur Wheat with Poached Mixed Berries
When I can’t figure out if I want sweet or savory in the morning, I make this recipe, which is warm and satisfying; the grains have a bit of bite to them, more so than oatmeal. Poaching the berries softens them, sort of turning them into a homemade sugar-free jam. (You can use fresh or frozen berries. If opting for frozen, just make sure the berries are thawed before you start.) A drizzle of olive oil adds a nice creamy, rich finishing touch. It may sound odd to serve grains with olive oil, but trust me—it works! (From Giada’s Feel Good Food)
Breakfast Bulgur Wheat with Poached Mixed Berries
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4
Ingredients:
For The Poached Berries:
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
For The Bulgar Wheat:
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
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.
Article by Giada De Laurentiis
