Bulgur Bowl with Strawberries and Walnuts
Fans of oatmeal will love this bulgur bowl just bursting with flavor. Bulgur results from steaming, drying, crushing, and removing the bran from wholewheat berries, leaving you with a whole grain that is lower in phosphorus and potassium than most whole grains, so it supports your kidneys.
Makes
Serving size
Ingredients
1 cup bulgur
1 cup strawberries, sliced
4 tablespoons (¼ cup) unsweetened rice milk (see tip)
4 teaspoons brown sugar
4 teaspoons extra‑virgin olive oil
4 tablespoons (¼ cup) walnut pieces
4 tablespoons (¼ cup) cacao nibs (optional)
Instructions
- In a small pot, combine the bulgur with 2 cups of water. Bring to a boil, then lower the heat and let simmer, covered, for 12 to 15 minutes, until tender. Remove from the heat and drain any excess water.
- In each of four bowls, add a quarter of the bulgur and top with ¼ cup of strawberries, 1 tablespoon of rice milk, 1 teaspoon of brown sugar, 1 teaspoon of olive oil, 1 tablespoon of walnut pieces, and 1 tablespoon of cacao nibs (if using).
Cooking Tip
Bulgur can be made up to five days in advance and stored in an airtight container in the refrigerator. To serve, heat in the microwave or, on a warm day, serve cold for a refreshing breakfast bowl. To learn how to make your own rice milk, check out this ‘Homemade Rice Milk‘ recipe!
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