Apple Bulgur Breakfast Recipes

Steps:

• The night before, place the bulgur in a medium saucepan with salt to taste (I suggest 1/8 to 1/4 teaspoon) and stir to distribute the salt. Bring 1 cup water to a boil and pour over the bulgur. Cover with the lid and leave overnight.
• Add the milk to the pot and stir together with a wooden spoon. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring often, or for a thicker porridge stirring constantly, until the mixture has thickened like cream of wheat, 5 to 10 minutes. Stir in the butter, maple syrup and apricots or blueberries if including and continue to stir until the blueberries begin to pop and bleed into the cereal. Serve sprinkled with toasted pecans or cashews if desired.

Steps:

• Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk.
• Cover and set aside for 30 minutes, or until the bulgur is softened and swollen.
• The grain should still have some bite, although it can be left covered in the refrigerator overnight.
• Stir well and add extra milk necessary to make the mixture creamy.
• The mixture can be sweetened with artificial sweetener if liked.

Steps:

• Bring water to boil. Add bulgur, cover and simmer 20 minutes.
• Stir in applesauce, Benecol, and honey.
• If desired sprinkle with Cinnamon and serve.