I recently came into what I think is bulgur wheat from some friends who moved on from Jakarta to greener pastures (Hi Brooke and Rob! Miss you!)... it came in an unmarked (but for a stylized drawing of what looks like a wheat stalk) bag, but looked fairly bulgur-y, if that's a thing.
I've used bulgur a little bit in the past... tabbouleh, Moroccan spiced stuffed squash, bulgur and ricotta pancakes... but was intrigued by this idea I saw in last week's NY Times for a maple bulgur breakfast porridge.
I always think the concept of oatmeal is nice: a hearty, warm bowl of breakfast goodness. But in reality I find oatmeal to be kinda gluey and gross. The texture of this bulgur wheat porridge is better somehow... it's got a creaminess, but the little bits of wheat retain some appealing bite and pop. Add a hint of smokey sweet maple flavor? Pretty awesome.
I followed the super simple NY Times directions to a T (soaking the bulgur overnight in hot water then cooking it briefly in milk in the morning), but switched up the accoutrements, using quartered strawberries and roughly chopped almonds in place of the blueberries and pecans. Yum. As an experiment, I also tried Martha Stewart's cook it all at once methodology, but I found the overnight method creamier and more appealing.