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This has been breakfast everyday this week. Sometimes drizzled with a stream of fruity and intense blackberry maple syrup, sometimes topped with banana slices and blueberries, or sprinkled with pomegranate seeds and shelled pistachios, and one decadent day I stirred in chunks of candied ginger. I experiment with grains all of the time but for some reason I tend to skew very traditional with bulgur and save it for hearty soups or parsley flecked tabbouleh. Which is ridiculous because it’s super easy and quick to cook, filling, and it’s a good source of fiber, protein, iron and vitamin B-6. Plus I seem to have a crazy excess of it these days in my cabinet. Plus a surfeit of dried fruits. In a saucepan went 1 cup of bulgur, 2 cups of water, and a sprinkle of salt. After it came to a boil, I turned down the flame to a lively simmer and let cook for about 10 minutes, until the liquid was absorbed and the bulgur was tender. In went a healthy splash of cream, a handful of dried cranberries and after a good stir I let it sit for a few moments until the cream was absorbed and the fruit was softened. The resulting dish was like a fluffy porridge, delicious and filling both hot and cold
