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Burgundy Bulgur with Blueberries and Orange Blossom Water
Of all of the grains in my pantry, intensely nutty bulgur is my go-to choice during the week. The fiber-rich grain is pleasing in a humble way yet speedy and unfussy. One morning, I tossed in all the color I could find in my kitchen to paint my bulgur a deep reddish-blue hue. This recipe gives you two splashy breakfast variations: Unsweetened cranberry juice creates an intense burst of tanginess and a stunning dark fuchsia in your bowl in which the blueberries stand out like jewels. Pomegranate juice lets you start your day on a naturally sweeter note, with a deep burgundy hue—one is as delightful as the other. As an added benefit, this breakfast is an antioxidant powerhouse. If you have orange blossom water in your cupboard, here its fleeting floral and bittersweet scent is a boon.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 Servings
Calories 352 kcal
Ingredients
Bulgur
- 2 cups unsweetened pomegranate juice
- 1 cup medium-coarse bulgur
- 1/4 cup dried cranberries
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries no need to defrost if using frozen
- 1 teaspoon honey or more as needed
- 1 teaspoon finely grated orange zest
- 1/2 to 1 teaspoon orange blossom water or more as needed (optional)
To Finish
- 1 cup whole or low-fat Greek yogurt
- 1 tablespoon honey or more as needed
- 1/4 cup pomegranate seeds from about 1/2 small fruit or blueberries, for garnish
Instructions
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To make the bulgur, add the pomegranate juice, bulgur, cranberries, and vanilla to a heavy 3- or 4-quart saucepan and bring to a boil, stirring once or twice. Decrease the heat to maintain a simmer, cover, and cook for 10 minutes. Stir in the blueberries and honey and continue to simmer until the berries are warmed through, about 2 minutes. Gently stir in the zest and the orange blossom water. Taste and adjust with a bit more honey and orange blossom water if you like.
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Meanwhile, add the Greek yogurt and the 1 tablespoon honey to a small bowl and beat until smooth.
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To finish, divide the bulgur between four bowls. Top each with 1/4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like. Serve warm.
Recipe Notes
If you are new to orange blossom water, start with a little to acquaint yourself.
Leftovers reheat in the microwave—about 1 1/2 minutes on high per serving, stirring once in between.
GLUTEN-FREE: Use quinoa, preferably red for a visual treat, instead of bulgur, and cook for 18 to 20 minutes.
VARIATION: Use cranberry (instead of pomegranate) juice and 1 to 2 tablespoons honey (instead of 1 teaspoon) for the bulgur, and whole milk or part-skim ricotta (instead of Greek yogurt) to finish.