In the Middle East, the cracked wheat staple bulgur is often eaten in sweet versions as well as in the more usual savory sides. For our purposes, bulgur’s fast cooking time makes this naturally sweet dish an ideal breakfast. Whether you’re simply pressed for time in the mornings, or are exhausted from cancer treatment and want something quick, nutritious, and tasty to set you up for the day, this adaptable nutrient-packed Fig & Bulgur Porridge breakfast offers an easy solution.
1. Combine the milk, bulgur, figs, cherries, and a small pinch of salt in a small saucepan. Bring to a slow boil, then simmer for 10 to 15 minutes. Serve warm or at room temperature with sliced fresh figs, if using, and toasted almonds.
- 1½ cups milk
- ½ cup bulgur
- 2 large dried figs, diced
- 2 tablespoon dried unsweetened cherries
- 2 large fresh figs, quartered (optional)
- Toasted sliced almonds
Ann's Tips and Tricks
If you have to watch how much fiber you’re eating make this with refined bulgur, and it will lower the fiber content. Use peeled and diced fresh apples or pears instead of fiber rich figs.
You can use any type of milk for this recipe – try soy or almond milk for a dairy-free version.
Soak the bulgur in the milk the night before for a quicker cooking time in the morning.