You are here: Home » Recipes » Bengali Breakfast Grains Bengali Breakfast Grains Kitchen Tested Yield 6 servings Prep 10 mins Cook 25 mins This Indian-inspired breakfast cereal stars bulgur and blueberries. Mark Boughton/ styling: Teresa Blackburn PrintEmail 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. Ingredients 1 tablespoon olive oil1 cup coarse grind bulgur1 1/2 teaspoons fennel seeds2 1/4 to 2 1/2 cups fat-free milk, divided1 teaspoon vanilla extract1/4 teaspoon salt1/2 teaspoon ground cardamom1/2 teaspoon ground cinnamon1 pinch nutmeg1 cup fresh or ½ cup dried blueberries Instructions 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.) 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.