Los Angeles Times

Burgundy bulgur with blueberrie­s and orange blossom water

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35 minutes. Serves 4

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 tablespoon plus 1 teaspoon honey, divided, plus more if desired

1 teaspoon finely grated

orange zest

1⁄2 to 1 teaspoon orange blossom water, or more as needed (optional)

1 cup whole or low-fat

Greek yogurt

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.

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