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Breakfasts

Burgundy bulgur with blueberries and orange blossom water

Burgundy bulgur with blueberries and orange blossom water
Anne Cusack / Los Angeles Times

We all want to eat better, and most of us would love to have more meals with healthful and flavorful whole grains on our table. Yet, as a cookbook author specializing in them, whenever I ask during talks, "Did you ... Read more

Total time: 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

Step 1Make the bulgur: In a 3- to 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.

Step 2Meanwhile, add the Greek yogurt and 1 tablespoon honey to a small bowl and beat until smooth.

Step 3To 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.


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