Creamy Breakfast Grains with Cherries and Toasted Almonds
Recipe by Cheryl Forberg, RD, author of “Positively Ageless: A 28 Day Plan for a Younger, Slimmer Sexier You” (Rodale, April 2008)
Yield: 6 3/4 cup
Preparation time: 20 minutes
Cook Time: 33 minutes
- 2 teaspoons olive oil
- 1 cup coarse ground bulgur
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 3 cups lowfat milk* (*plus 1½ cups milk for serving)
- 2 tablespoons agave nectar (or honey)
- Pinch of salt
- 3/4 cup chopped dried tart cherries
- 1/3 cup slivered almonds, toasted
Heat oil in a 3-quart saucepan over medium heat. Add bulgur and spices to pan and toast lightly, stirring occasionally until spices are fragrant, about 3 minutes.
Carefully (mixture may splatter) add milk, agave nectar and salt; stir well. Heat mixture over medium-high heat, but do not boil. Reduce heat to low and cover partially. (Do not cover tightly or mixture will boil over.) Simmer, stirring occasionally, until most of the liquid is absorbed but grains are still loose and creamy, about 30 minutes. Remove from heat and stir in cherries. Let sit 3 to 5 minutes. Divide cereal between 6 breakfast bowls. Garnish each serving with sprinkle of the toasted almonds. Serve warm, passing additional hot milk.
Calories: 278, Fat: 7 g, Saturated Fat: 1.7 g, Cholesterol: 10 mg, Sodium: 86 mg, Calcium: 25% Daily Value, Protein: 11 g, Carbohydrates: 47 g.