Breakfast Bulgur Porridge Recipes
Bulgur works beautifully as a morning cereal. The best method for making this is to submerge the bulgur in boiling water the night before, then cook the reconstituted grains in the milk in the morning. Maple syrup is my hands down favorite sweetening for any hot cereal; as for additions, I love the crunch of cashews or pecans, and I also love diced dried apricots or blueberries, or both.
Recipe From cooking.nytimes.com
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 15m
Yield Serves 2
Number Of Ingredients 9
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Ratings 14
Calories 374 per serving
Category Breakfast
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