Burgundy Bulgur with Blueberries and Orange Blossom Water Recipe

Serves

4

Ingredients

    Bulghur:
  • 2 cups unsweetened pomegranate juice
  • 1 cup medium-coarse bulgur
  • ¼ cup dried cranberries
  • ½ tsp vanilla extract
  • 1½ cups fresh or frozen blueberries (no need to defrost if using frozen)
  • 1 tsp honey, or more as needed
  • 1 tsp finely grated orange zest
  • ½ to 1 tsp orange blossom water, or more as needed (optional)
    To finish:
  • 1 cup whole or low-fat Greek yogurt
  • 1 tbsp honey, or more as needed
  • ¼ cup pomegranate seeds (from about ½ small fruit) or blueberries, for garnish

Method

1. 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.

2. 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 two minutes.

3. 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.

4. Add the Greek yogurt and the 1 tbsp honey to a small bowl and beat until smooth.

5. To finish, divide the bulgur between four bowls. Top each with ¼ cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like. Serve warm.

Note: For a gluten-free option, use quinoa, preferably red for a visual treat, instead of bulgur, and cook for 18 to 20 minutes.
Variation: Use cranberry (instead of pomegranate) juice and 1 to 2 tbsp honey (instead of 1 tsp) for the bulgur and whole milk or part-skim ricotta (instead of Greek yogurt) to finish.

Reprinted with permission from Simply Ancient Grains by Maria Speck, copyright © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Erin Kunkel.

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