Bengali Breakfast Grains

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 25 mins

This Indian-inspired breakfast cereal stars bulgur and blueberries.

Bengali Breakfast Grains
Mark Boughton/ styling: Teresa Blackburn

This breakfast cereal epitomizes high quality calories: whole grains and fiber from the bulgur, calcium from the milk, and antioxidants from the berries. Because it is precooked, bulgur is relatively quick to prepare.


1 tablespoon olive oil
1 cup coarse grind bulgur
1 1/2 teaspoons fennel seeds
2 1/4 to 2 1/2 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.



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