Los Angeles Times
Burgundy bulgur with blueberries and orange blossom water
35 minutes. Serves 4
2 cups unsweetened
1 cup medium-coarse
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 tablespoon plus 1 teaspoon honey, divided, plus more if desired
1 teaspoon finely grated
1⁄2 to 1 teaspoon orange blossom water, or more as needed (optional)
1 cup whole or low-fat
1⁄4 cup pomegranate seeds (from about ½ small fruit) or blueberries, for garnish
1. Make the bulgur: In a 3to 4-quart saucepan, combine the pomegranate juice, bulgur, cranberries and vanilla, and bring to a boil, stirring once or twice. Reduce the heat to maintain a low simmer, cover and cook for 10 minutes. Stir in the blueberries and 1 teaspoon 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.
2. Meanwhile, add the Greek yogurt and 1 tablespoon honey to a small bowl and beat until smooth.
3. To finish, divide the bulgur among four bowls. Top each with 1⁄4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you’d like. Serve warm.
NOTE: Adapted from a recipe by Maria Speck in her cookbook “Simply Ancient Grains.” For a gluten-free variation, use quinoa, preferably red, instead of bulgur, and cook for 18 to 20 minutes. You can also substitute 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.