Milky bulgur with chia seeds and cranberries

This delicious milky bulgur with chia seeds and cranberries is suitable for both breakfast and as a sweet lunch. It is relatively low in calories and contains a lot of fiber, which supports digestion. If you are wondering what delicious treat to cook from bulgur, be sure to reach for this recipe.

If you are lactose intolerant, I recommend using plant (almond or coconut) milk. In addition to being easier to digest, it adds a specific taste to the whole meal. You can also top cooked bulgur with nuts or fruits.

Tip: If you want to reduce the carbohydrate content of the recipe and increase the protein content, you can use 1 scoop of protein powder (I recommend this one) instead of honey. This will make the bulgur meal even creamier.

Bulgur is a pre-cooked broken whole grain wheat that has a mild nutty flavor. It contains a lot of micronutrients such as phosphorus, magnesium, selenium, or iron and vitamin A. It is rich in fiber and low in fat. It is used, for example, as a side dish, in salads, but you can also prepare delicious "risotto" or various sweet dishes and porridge from it. It is sold in health food stores (in-store and online), but also in supermarkets.

If you like milk rice, this simple milky bulgur with chia seeds and cranberries will quickly become your favorite as well.

1 cup = 250 ml

Instructions

1. Bring milk to a boil in a pot.
2. Add the rinsed bulgur and chia seeds into the boiling milk, and cook the porridge with occasional stirring until the bulgur is completely softened (approximately 15-20 minutes).
3. Cooking time may vary depending on grain size.
4. When the porridge has thickened, the bulgur is soft and the chia seeds turn into a gel-like consistency, remove the pot from the heat and add honey and cranberries to the porridge.
5. I recommend serving milky bulgur warm.