Bulgur Breakfast
Inspired by the Minimalist Mark Bittman’s New York Times column a while back, I’ve been experimenting with bulgur as a hot breakfast cereal. I find it a little quicker and more painless than oatmeal, but still amazing with brown sugar, a little milk, and fruit of your choice. 1 part bulgur, 2 parts water, boil, cover, and simmer for 10 minutes or until the water is gone. No stirring, no clumps, delicious breakfast. Plus, if you have leftovers, it makes a wonderful savory side for dinner.