Vegan Bulgur Porridge with Sweet Rhubarb
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If you’re bored of oats, you need to get a load of this bulgur porridge. Same principle, different result!
You probably know bulgur wheat from salads and the like – but I bet you’ve never considered it as a porridge alternative!
We tried it a while back with this mango bulgur porridge, and we were immediately in love. Warm, creamy and filling, it’s a refreshing change from oats, but just as delicious… if not more!
This time round we’re serving it up with stewed rhubarb, for a sweet, tart and fruity breakfast that you’ll love!
Bulgur Porridge – you are what you wheat!
So what’s this bulgur wheat stuff about anyway? If you’ve heard of it, I’ll bet you anything it was in a tabbouleh recipe, not a bulgur breakfast recipe. Am I right?
If you haven’t tried it before, it’s basically a cracked wheat which is made by blanching the kernels of grains and crushing them into small fragments.
In order to prepare it, you boil the kernels until they are chewy (best for salads like tabbouleh) or mushy, which is best for oat free porridge.
Bulgur is a wholegrain, meaning it is healthier and more nutritious than refined grains. Whole grains are basically grains that have not been stripped of its bran and germ, which are where lots of their nutrients are stored.
This also means they are generally higher in fibre than refined grains. This means that, like normal porridge, this is a VERY filling breakfast, so a great choice if you are trying to lose weight. Why, you ask? Well, you’ll just have to check out our vegetarian weight loss e-book to find out!
Bulgur is high in magnesium, manganese, vitamin B and iron! Good stuff to start your day off, eh?
That said, if you’re not convinced by the wonders of bulgur, we’ve got porridge recipes a plenty on the site – such as this delicious mocha oatmeal, or our super healthy ironman oatmeal!
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Rhubarb stew: your fave pie meets your new fave porridge
What really makes this bulgur porridge POP is the stewed rhubarb on top! Rhubarb, raisins and cinnamon boiled down to a soft, tart but sweet stew, to be served hot and steaming on top of your porridge, sprinkled with chopped almonds.
I associate rhubarb with puddings – rhubarb crumble, or rhubarb and strawberry pie. But it’s super yummy to have a rhubarb breakfast as well.
I like that I get the nostalgic flavour from crumbles I ate as a kid, but in the form of a healthy rhubarb porridge!
By the way, fun fact! Did you know that rhubarb leaves are super poisonous? Yeah, they contain oxalic acid which causes kidney failure in humans.
Granted you’d have to eat quite a lot of them (roughly 11 lbs) to actually, ahem, expire… but still! Stick to the stalks!
Well, granted we haven’t scared you off… we hope you enjoy this rhubarb and bulgur porridge!
Ingredients
- ⅔ cup bulgur
- 2 tbsp flax seeds
- 1 ⅓ cup soy milk
- Salt to taste
Rhubarb Sauce
- 6 oz rhubarb (or raspberries)
- 1 tbsp raisins
- ½ tsp cinnamon
- 2 tbsp sugar
- ⅛ tsp baking soda (optional)
- ¼ cup water
- 2 tbsp almonds (chopped, for garnish)
Instructions
- Rinse the bulgur with cold water until the liquid comes out clean.⅔ cup bulgur
- In a pot bring the soy milk with the bulgur, flax seeds and salt to a boil, then simmer for 10 minutes until soft.1 ⅓ cup soy milk, Salt to taste, 2 tbsp flax seeds
- Chop the rhubarb into small pieces (around ½ inch or 1 cm).6 oz rhubarb (or raspberries)
- In a small pot add the rhubarb, raisins, sugar, cinnamon, baking soda and water. Cook over medium low heat until the rhubarb releases its liquid and makes a syrupy sauce, about 8 minutes.1 tbsp raisins, ½ tsp cinnamon, 2 tbsp sugar, ⅛ tsp baking soda, ¼ cup water
- Add the bulgur to two bowls. Top with rhubarb sauce, chopped almonds. Add more soy milk, if you prefer.2 tbsp almonds
NOTES
- Another great oatmeal Protein Powder Oatmeal with Winter Apple
- Delicious start of a day Creamy Cherry High Protein Oatmeal
- So tastyyyy Swiss Bircher Muesli
- Delish Oats combo Fluffy Protein Powder Pancakes with Oats
- Quick and tasty Blueberry Cheesecake Overnight Oats
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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