Until now I always used bulgur in savory meals (like in this tabuleh). It is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in the Middle Eastern and the European cuisines.
I never thought I could make a slightly sweet, nutritious breakfast meal from it. The recipe comes from Heidi’s wonderful book Super Natural Every Day. Her style of cooking feels so comforting to me. Heidi’s vegetarian, nutritious, simple but delicious recipes are so close to my heart and inspire me to cook and bake everything from her book.
Creamy Coconut Bulgur with Lemon and Poppy Seed
Ingredients (serves 2)
– 180 ml coconut milk
– 120 ml water
– 70 g bulgur
– 1 teaspoon poppy seeds
– greated zest of 1/2 lemon
– 4 teaspoon honey
– 1/4 teaspoon salt
– 15 g almond, roasted, chopped
Roast the almonds in a dry non-stick pan for 5-7 minutes. Set aside to cool, then chop them roughly.
In a pan heat coconut milk and water. Stir in the bulgur and bring it to boil. Turn down the heat to medium and cook the mixture for 15-20 minutes, until the bulgur is tender and creamy (if the liquid is absorbed before the bulgur has cooked, stir in more water or coconut milk – 3-4 tablespoons at a time). Add honey, poppy seeds and lemon zest. Serve warm with toasted almond on top.