Fans of oatmeal will love this bulgur bowl just bursting with flavor. Bulgur results from steaming, drying, crushing, and removing the bran from whole-wheat berries, leaving you with a whole grain that is lower in phosphorus and potassium than most whole grains, so it supports your kidneys.
1 cup bulgur
1 cup strawberries, sliced
4 tablespoons (¼ cup) Homemade Rice Milk or unsweetened store-bought rice milk
4 teaspoons brown sugar
4 teaspoons extra-virgin olive oil
4 tablespoons (¼ cup) walnut pieces
4 tablespoons (¼ cup) cacao nibs (optional)
1 In a small pot, combine the bulgur with 2 cups of water. Bring to a boil, then lower the heat and let simmer, covered, for 12 to 15 minutes, until tender. Remove from the heat and drain any excess water.
2 In each of four bowls, add a quarter of the bulgur and top with ¼ cup of strawberries, 1 tablespoon of rice milk, 1 teaspoon of brown sugar, 1 teaspoon of olive oil, 1 tablespoon of walnut pieces, and 1 tablespoon of cacao nibs (if using).
Cooking tip: Bulgur can be made up to five days in advance and stored in an airtight container in the refrigerator. To serve, heat in the microwave or, on a warm day, serve cold for a refreshing breakfast bowl.
Per Serving Calories: 190; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 26g; Fiber: 5g; Protein: 4g; Phosphorus: 66mg; Potassium: 153mg; Sodium: 13mg