Warm Breakfast Grains with Dried Cherries and Toasted Pecans

  • Yield 6 servings

In this unusual high-fiber, whole grain dish, coarse-ground bulghur takes a sweet turn. Left-overs can be reheated.


2 teaspoons olive oil
1 cup coarse-ground bulghur
2 1/4 cups 2% reduced-fat milk, plus
2 tablespoons dark honey
1 (3-inch) cinnamon stick
1 cup dried cherries
1/3 cup chopped toasted pecans or other nuts, toasted


  1. Heat oil in a 2-quart saucepan over medium heat. Add bulgur and toast lightly, stirring occasionally, about 3 minutes.
  2. Add milk and honey and stir well. Add cinnamon stick and heat over medium-high heat, but do not boil. Reduce heat to low and cover. Simmer, stirring occasionally, until the liquid is absorbed, 8 to 12 minutes. Remove from heat and stir in cherries and nuts. Serve warm, passing additional hot milk and berries if desired.

Recipe adapted from Stop the Clock Cooking: Defy Aging—Eat the Foods You Love © 2003 by Cheryl Forberg. Permission granted by Avery Publishing Group Inc.



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