|5 min||15 min||4|
|1 cup||Bulgur, dry (fine)|
|2 cup||Water, filtered|
|1 cup||Coconut milk (or nut milk of your choice)|
|1/4 cup||Maple syrup, pure (or raw honey)|
|1 tsp||Ginger, ground|
|1 cup slices||Pear (peeled and diced small)|
|1 cup||Medjool date (pitted, diced small)|
|2 tbsp||Slivered almonds (optional; to garnish)|
1. Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce to medium and cook uncovered stirring frequently until the water is absorbed 3 to 5 minutes.
2. Stir in the coconut milk, maple syrup, cinnamon, ginger, pear and dates and bring mixture to a boil. Reduce heat to medium and continue cooking uncovered at a gentle boil stirring occasionally until the mixture develops a porridge consistency, approximately 5 minutes.
3. Serve warm topped with almonds and additional coconut milk if desired.
This is a very versatile recipe so feel free to experiment. I sometimes switch it up during the fall and add apples and raisins instead of pears and dates.
Bulgur is a whole grain made from cracked wheat. It's packed with vitamins, minerals and fiber. Fiber-rich foods like bulgur may reduce chronic disease risk, promote weight loss and improve digestion and gut health.