Bulgar Wheat Porridge

If you love oatmeal then you have to try bulgar wheat porridge. It is similar to oatmeal, but less filling (in a good way) and maybe more nutritious (look it up if you are interested; I was told it had more vitamins or something---I don't care because it is delicious).

Here is how I made it this morning (serves 2):

1 cup milk (we use whole)
1 cup water
3/4 cup bulgar wheat
pinch salt
1 tbs coconut oil
splash vanilla extract
three shakes cinnamon
4 strawberries, sliced
Extra milk and a few tbs brown sugar for serving

Put the bulgar and milk and water and salt in a small/medium pot and bring it to a boil then take it down to a simmer for about 15 minutes. I kept and eye on it and stirred frequently because I was worried about it bubbling over. When it was getting close to done I added the coconut oil, vanilla and cinnamon and started tasting it. The bulgar soaked up all the liquid before it was fully cooked so I added a little more water and let it cook until I was happy with the texture. When we had bulgar for the first time at my husband's cousin's farm she soaked the bulgar for a few hours in the milk/water, which probably cut down on cooking time.

Serve with milk and brown sugar and top with sliced strawberries.

It is a lot like oatmeal, but better in taste and texture. The coconut oil gives it a divine silky texture that screams delicious, which it should since it is basically saturated fat. You can probably leave this out if you are scared of saturated fats, but my jar of coconut oil says that "doctors know, athletes know, the beautiful people know... [that saturated fats are awesome]" (emphasis added).

We found bulgar at a natural foods store on the Italian market in Philly. I have never seen it in the regular grocery store, but I haven't really looked for it.