The beauty of bulgur is that it’s technically already cooked. All we have to do is add hot liquid, let it stand for a few minutes, and it’s ready to eat. This makes it just as fast, if not faster, than instant oatmeal and definitely easier than a bowl of steel-cut oats.
We’re curious how the nutty, earthy flavor would do as a breakfast food. We’re used to pairing it with tomatoes, mushrooms, and lentils, and wonder if it would pair as well with milk, honey, and fruit. Of course, we could always keep it savory, but our usual breakfast tends to be sweeter.
We found a few recipes to get us started:
Do you like bulgur for breakfast? How do you make it?
(Image: Martha Stewart)