Bulgur Maple Porridge

1. 1

   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.

2. 2

   Bring 1 cup water to a boil and pour over the bulgur.

3. 3

   Cover with the lid and leave overnight.

4. 4

   Add the milk to the pot and stir together with a wooden spoon.

5. 5

   Bring to a boil over medium-high heat.

6. 6

   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.

7. 7

   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.

8. 8

   Serve sprinkled with toasted pecans or cashews if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.