Martha Stewart Breakfast Bulgur Porridge

Martha Stewart breakfast bulgur porridge takes 20 minutes and just milk, bulgur and raisins to make a creamy, oatmeal-style hot cereal. It's an easy breakfast idea for busy weekday mornings, cozy fall brunches or quick winter breakfasts, and it's a simple one-pot recipe that feeds two.

Stir the pot every so often while the bulgur simmers, because the grains settle and stick to the bottom if you leave them alone. Skip the stirring and you scrape a scorched layer off the pan instead of getting a smooth, even porridge.

Martha uses medium-grind bulgur instead of rolled oats, so the porridge stays chewy and nutty rather than turning mushy. She also cooks the raisins right in the milk, which plumps them up and sweetens the whole pot before any sugar goes in.

Martha Stewart Breakfast Bulgur Porridge

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

290

kcal

Bulgur simmers in milk and water until it thickens to the consistency of oatmeal, with a pleasantly chewy bite. A sprinkle of brown sugar and fresh strawberries on top finishes each warm bowl.

Ingredients

• 1 cup low-fat (1%) milk, plus more for serving
  

• 1/2 cup medium-grind bulgur
  

• 1/4 cup raisins
  

• 1/4 teaspoon salt
  

• 1 to 2 tablespoons brown sugar
  

• Sliced fresh strawberries, for serving (optional)
  

Directions

• Combine the ingredients: Add 1 cup low-fat milk, 1/2 cup medium-grind bulgur, 1/4 cup raisins, 1/4 teaspoon salt and 1 cup water to a medium saucepan. Then bring it to a boil over high heat.
• Simmer until tender: Reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally. It's done once the bulgur is tender and the porridge has the consistency of oatmeal.
• Divide and sweeten: Divide the porridge between 2 bowls, then sprinkle each with 1 to 2 tablespoons brown sugar in total. Taste first, since the raisins already add some sweetness.
• Serve warm: Top each bowl with sliced fresh strawberries if you're using them. Then pour a splash of milk over the top to taste.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Pyrex 2-cup glass measuring cup. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of milk?

Yes, whole milk gives a richer porridge, while unsweetened almond or oat milk works if you want it dairy-free. Just keep the 1 cup measure, because the bulgur needs that liquid to soften properly.

Can I use fine or coarse bulgur instead?

Medium-grind is what the recipe calls for, so it's the safest choice. Fine bulgur cooks faster and gets softer, so start checking at 8 minutes, while coarse bulgur needs a few extra minutes and a splash more water.

How do I store leftover porridge?

Cool it, then keep it in an airtight container in the fridge for up to 3 days. It thickens as it sits, so stir in a splash of milk and reheat it on the stovetop or in the microwave until warm.

Can I make it ahead for busy mornings?

Cook a double batch on Sunday and portion it into containers for the week. Each morning, warm a bowl with a little milk, then add the brown sugar and strawberries fresh so they don't turn soft.

What's the most common mistake with bulgur porridge?

Walking away from the pot is the big one, since the grains sink and scorch on the bottom. Stirring every couple of minutes and keeping the heat at medium prevents sticking and keeps the texture creamy.