Suzanne’s been quick to keep the recipe ideas updated. Last week’s blueberry pickles are already online at https://grassfedcow.com/ingredient/blueberries/. But if you need more ideas, I’ve got one more offering. It’s a little sweet from the orange juice and would make a fabulous breakfast. Top it with yogurt maybe? It came originally from Prevention Magazine.
Do you know bulgur? They sell it bulk at Sevananda and Whole Foods, and probably at other places as well. You don’t have to cook it at all, just soak it in water to soften the grains. The original magazine recipe called for cooking the bulgur, but I’ve adapted it so there’s no more heat in the kitchen.
Ingredients:
1 1/2 cups medium-grind bulgur 2 cups orange juice 1 cup water Salt 2 cups blueberries
Preparation:
Put bulgur in a medium bowl and add orange juice and water. The liquid should cover the bulgur by about an inch, but no more. So only add enough water to reach that level. Stir in a pinch of salt. Let the bulgur soak about an hour and taste for tenderness. If the liquid has been absorbed and the grains aren’t quite tender enough, add a little more water and let it keep soaking.
When everything is tender, stir in the blueberries. Taste and add more salt if needed. Serve with chopped mint, with yogurt, with honey, with cinnamon …. the sky’s the limit.