Milky bulgur with chia seeds and cranberries
This delicious milky bulgur with chia seeds and cranberries is suitable for both breakfast and as a sweet lunch. It is relatively low in calories and contains a lot of fiber, which supports digestion. If you are wondering what delicious treat to cook from bulgur, be sure to reach for this recipe.
If you are lactose intolerant, I recommend using plant (almond or coconut) milk. In addition to being easier to digest, it adds a specific taste to the whole meal. You can also top cooked bulgur with nuts or fruits.
Tip: If you want to reduce the carbohydrate content of the recipe and increase the protein content, you can use 1 scoop of protein powder (I recommend this one) instead of honey. This will make the bulgur meal even creamier.
Bulgur is a pre-cooked broken whole grain wheat that has a mild nutty flavor. It contains a lot of micronutrients such as phosphorus, magnesium, selenium, or iron and vitamin A. It is rich in fiber and low in fat. It is used, for example, as a side dish, in salads, but you can also prepare delicious "risotto" or various sweet dishes and porridge from it. It is sold in health food stores (in-store and online), but also in supermarkets.
If you like milk rice, this simple milky bulgur with chia seeds and cranberries will quickly become your favorite as well.
1 cup = 250 ml
- Bring milk to a boil in a pot.
- Add the rinsed bulgur and chia seeds into the boiling milk, and cook the porridge with occasional stirring until the bulgur is completely softened (approximately 15-20 minutes).
- Cooking time may vary depending on grain size.
- When the porridge has thickened, the bulgur is soft and the chia seeds turn into a gel-like consistency, remove the pot from the heat and add honey and cranberries to the porridge.
- I recommend serving milky bulgur warm.
|Preparation time||25 minutes|
|Nutritional information/ 1 serving|