Burgundy Bulgur With Blueberries and Orange Blossom Water

By foodiva

Ingredients

• For the bulgur:
• 4 4 SERVINGS
• Ingredients
• 2 2 2 cups unsweetened pomegranate juice
• 1 1 1 cup medium-coarse bulgur
• 1/4 1/4 1/4 cup dried cranberries
• 1/2 1/2 1/2 teaspoon vanilla extract
• 1-1/2 1-1/2 to cups fresh or frozen blueberries (no need to defrost if using frozen)
• 1 1 1 teaspoon honey, or more as needed
• 1 1 1 teaspoon finely grated orange zest
• 1/2 to 1 1/2 to 1 1 teaspoon orange blossom water, or more as needed (optional)
• finish:
• 1 1 1 cup whole or low-fat Greek yogurt
• 1 1 1 tablespoon honey, or more as needed
• 1/4 1/4 1/2 cup pomegranate seeds (from about 1/2 small fruit) or blueberries, for garnish
• Instructions
• te and adjust with a bit more honey and orange blossom water if you like.
• 1 to the Greek yogurt and the 1 tablespoon honey to a small bowl and beat until smooth.
• To 1/4 divide the bulgur between four bowls. Top each with 1/4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like. Serve warm.
• to to 1-1/2 are new to orange blossom water, start with a little to acquaint yourself. Leftovers reheat in the microwave about 1-1/2 minutes on high per serving, stirring once in between.
• 18 to 20 quinoa, preferably red for a visual treat, instead of bulgur, and cook for 18 to 20 minutes.
• 1 to 2 1 to 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.
• 2015. with permission from "Simply Ancient Grains" by Maria Speck, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc.
• Categories: Vegetarian, American, Eggs and breakfast dishes
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Details

Servings 1
Adapted from oregonlive.com

Preparation

Step 1

Instructions
To make the bulgur, add the pomegranate juice, bulgur, cranberries, and vanilla to a heavy 3- or 4-quart saucepan and bring to a boil, stirring once or twice. Decrease the heat to maintain a simmer, cover, and cook for 10 minutes. Stir in the blueberries and 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.

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

To finish, divide the bulgur between four bowls. Top each with 1/4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like. Serve warm.

Notes: If you are new to orange blossom water, start with a little to acquaint yourself. Leftovers reheat in the microwave about 1-1/2 minutes on high per serving, stirring once in between.

Gluten-free variation: Use quinoa, preferably red for a visual treat, instead of bulgur, and cook for 18 to 20 minutes.

Other variation: Use 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