Bengali Breakfast Grains

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

This Indian-inspired breakfast cereal stars bulgur and blueberries.

This breakfast cereal epitomizes high quality calories: whole grains and fiber from the bulgur, calcium from the milk, and antioxidants from the berries. Because it is precooked, bulgur is relatively quick to prepare.

35 min Prep: 10 min Cook: 25 min
Serves: 6 Save

Ingredients (10)

  • 1 tablespoon olive oil
  • 1 cup coarse grind bulgur
  • 1 1/2 teaspoon fennel seeds
  • 2 1/4 to 2 1/2 cup fat-free milk, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 cup fresh or ½ cup dried blueberries

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is toasted, about 5 minutes. Remove from heat. Stir in 2 cups milk, vanilla, salt and spices. Return to heat and bring just to a boil. Reduce heat to lowest simmer, cover, and simmer until most, but not all, of the liquid has been absorbed, 12 to 14 minutes. (Note: For softer bulgur, add another ¼ cup milk and continue to cook 5 to 8 minutes.)
  2. Spoon into serving dishes. Pour about 1 tablespoon milk over each serving. Garnish with blueberries.