Warm Holiday Breakfast: Soy Nog Bulgur!


When you are in the mood for something warm and decadent in the morning, but you don’t feel like oatmeal or cereal, opt for this filling breakfast instead. Bulgur, which is made from precooked wheat berries, has more fiber and nutrients than rice and is low on the glycemic food index. Often used in savory dishes, try substituting bulgur instead of oats or quinoa for a slightly heartier start to your day. Infused with cinnamon, soy nog, raisins and pecans, it’s a perfect dish the holidays!

Soy Nog Bulgur
2 cups soy nog or other nondairy milk
1/4 cup raw sugar or agave nectar
1/4 cup raisins or cranberries
1/8 tsp. ground cinnamon
1 tbs. arrowroot powder
1 cup uncooked bulgur
handful chopped pecans or walnuts
In a medium pan, whisk together the nog, sugar, raisins, cinnamon and arrowroot. Bring to a low boil, then turn off the heat. Remove from the stove and pour the bulgur into the liquid mixture. Place the pan back on the still-hot stove, cover with a lid, and let stand for 15 minutes. Stir well and remove from the stove. Let stand, covered with a lid, for another few minutes (5-10). Sprinkle with chopped pecans and enjoy! 

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