Breakfast Bulgur Porridge

Bulgur_Porridge Plamen Petkov


  • 4 cups low-fat (1%) milk
  • 1 cup bulgur
  • 1/3 cup dried cherries
  • 1/4 teaspoon salt
  • 1/3 cup dried apricots, coarsely chopped (2 oz)
  • 1/3 cup sliced almonds


1. In a medium saucepan, combine the milk, bulgur, dried cherries, and salt; bring to a boil. Reduce heat to medium and cook, stirring frequently, until the bulgur is tender and the consistency of oatmeal (10-15 minutes).

2. Divide hot porridge among 4 bowls; top with the apricots and almonds.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: about 3/4 cup)

Nutritional Information

Calories per serving: 340
Fat per serving: 6.7g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 3.1g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 15g
Carbohydrate per serving: 58g
Fiber per serving: 9g
Cholesterol per serving: 12mg
Iron per serving: 2mg
Sodium per serving: 262mg
Calcium per serving: 352mg

Good to Know

Boiled, dried, and cracked, this wheat cooks quickly.  Not just for tabbouleh, bulgur makes a great pilaf or even breakfast cereal.


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