You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1 tablespoon olive oil
  • 1 cup coarse grind bulgur
  • 1 1/2 teaspoons fennel seeds
  • 2 1/4 to 2 cups fat-free milk, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 cup fresh or ½ cup dried blueberries


  1. Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is toasted, about 5 minutes. Remove from heat. Stir in 2 cups milk, vanilla, salt and spices. Return to heat and bring just to a boil. Reduce heat to lowest simmer, cover, and simmer until most, but not all, of the liquid has been absorbed, 12 to 14 minutes. (Note: For softer bulgur, add another ¼ cup milk and continue to cook 5 to 8 minutes.)
  2. Spoon into serving dishes. Pour about 1 tablespoon milk over each serving. Garnish with blueberries.
Note: If desired, use vanilla-flavored soymilk instead of regular fat-free milk and omit the vanilla extract. Recipe by Cheryl Forberg.

Videos You Might Also Like

The recipe was originally published as Bengali Breakfast Grains on

Didn't find what you were looking for? Try another search: