How to make a Delicious Vegan Bulgur Porridge with Sweet Rhubarb

How to make a Delicious Vegan Bulgur Porridge with Sweet Rhubarb

This bulgur porridge is a great alternative to oats if you’re tired of them. The same idea, but a different outcome!

Bulgur wheat is commonly used in salads and other dishes, but I bet you’ve never thought it as a porridge substitute!

We tried it with this mango bulgur porridge a while back and were instantly smitten. It’s a nice contrast from oats, warm, creamy, and full, yet just as tasty… if not more!

We’re serving it with stewed rhubarb this time, for a sweet, tangy, and fruity breakfast you’ll adore!

Bulgur Porridge, you are what you eat!

Have you ever wondered what this bulgur wheat is all about? I’m willing to guess that if you’ve heard of it, it was in a tabbouleh dish rather than a bulgur breakfast one. Is that the case?

If you’ve never had it, cracked wheat is created by blanching grain kernels and crushing them into little bits.

To make it, boil the kernels until they are either chewy (for salads like tabbouleh) or mushy (for oat-free porridge).

Bulgur is a wholegrain, which means it is more nutritious and healthier than processed grains. Whole grains are grains that have not been stripped of their bran and germ, which contain a lot of their nutrients.

This implies they have a greater fibre content than processed grains. This means that, like regular porridge, this is a very substantial meal, making it an excellent choice for weight loss. You might wonder why. You’ll have to check out our vegetarian weight reduction e-book to learn more!

Magnesium, manganese, vitamin B, and iron are all abundant in bulgur! Isn’t it a great way to start the day?

If you’re still not convinced by the benefits of bulgur, we have lots of porridge recipes on the site, like this tasty mocha oatmeal and our highly nutritious ironman oatmeal.

Rhubarb stew combines your favorite pie with your new favorite porridge.

The stewed rhubarb on top truly helps this bulgur porridge stand out! Rhubarb, raisins, and cinnamon are simmered down into a soft, tangy, yet sweet stew that may be served hot and steaming on top of your cereal, topped with chopped almonds.

Rhubarb is often associated with puddings, such as rhubarb crumble or rhubarb and strawberry pie. A rhubarb breakfast, on the other hand, is delicious.

I appreciate that I receive the nostalgic taste of crumbles I used to eat as a kid, but in the shape of a nutritious rhubarb porridge!

By the way, here’s a fun fact: Rhubarb leaves are extremely dangerous, in case you didn’t know. They do contain oxalic acid, which in humans causes kidney failure.

To truly, ahem, perish, you’d have to consume a lot of them (about 11 pounds). Nonetheless! Keep your attention on the stalks!

Given that we haven’t scared you away… This rhubarb and bulgur porridge is sure to please!

Processes involved in preparing Vegan Bulgur Porridge with Sweet Rhubarb

Looking for a new porridge recipe to try? Bulgur porridge is a great option. There are no oats in this dish; instead, it’s bulgur wheat drizzled with luscious rhubarb!

  • 15-minute prep time
  • 15-minute total time
  • 2 servings
  • Calories:376kcal

INGREDIENTS

  • 3/4 of a cup of bulgur
  • 1/4 teaspoon salt
  • 1 1/3 gallon soy milk
  • rhubarb, 6 oz
  • 1 tablespoon of raisins
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • 1 tsp baking soda, knifepoint (optional)
  • 1/4 cup of water
  • 2 tablespoons almonds (chopped, for garnish)

INSTRUCTIONS

  • Using cold water, rinse the bulgur until the liquid runs clear. (a third of a cup of bulgur)
  • Bring the soy milk, bulgur, and salt to a boil in a saucepan, then reduce to a low heat and cook for 10 minutes, or until the bulgur is mushy. (1/3 cup soy milk, 1/4 teaspoon salt)
  • Rhubarb should be chopped into tiny bits. (rhubarb, 6 oz)
  • Combine the rhubarb, raisins, sugar, cinnamon, baking soda, and water in a small saucepan. Cook for around 8 minutes over medium low heat, until the rhubarb loses its juice and forms a syrupy sauce. (1 tablespoon raisins, 1/2 teaspoon cinnamon, 2 tablespoons sugar, 1 teaspoon baking soda, 1/4 cup water)
  • Fill two bowls with bulgur. Serve with rhubarb sauce and chopped almonds on top. If desired, add extra soy milk. (2 tablespoons almonds)

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