This recipe is from Maria Speck’s new cookbook is SIMPLY ANCIENT GRAINS

From Maria Speck: "Of all of the grains in my pantry, intensely nutty bulgur is my go-to choice during the week. The fiber-rich grain is pleasing in a humble way yet speedy and unfussy. One morning, I tossed in all the color I could find in my kitchen to paint my bulgur a deep reddish-blue hue. This recipe gives you two splashy breakfast variations: Unsweetened cranberry juice creates an intense burst of tanginess and a stunning dark fuchsia in your bowl in which the blueberries stand out like jewels. Pomegranate juice lets you start your day on a naturally sweeter note, with a deep burgundy hue—one is as delightful as the other. As an added benefit, this breakfast is an antioxidant powerhouse. If you have orange blossom water in your cupboard, here its fleeting floral and bittersweet scent is a boon."

You can order Maria's book here: Simply Ancient Grains  

Reprinted with permission from Simply Ancient Grains by Maria Speck, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Erin Kunkel.

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Serves 4

You will need:


2 cups unsweetened pomegranate juice

1 cup medium-coarse bulgur

1⁄4 cup dried cranberries

1⁄2 teaspoon vanilla extract

1 1⁄2 cups fresh or frozen blueberries (no need to defrost if using frozen)

1 teaspoon honey, or more as needed

1 teaspoon finely grated orange zest

1⁄2 to 1 teaspoon orange blossom water, or more as needed (optional)



1 cup whole or low-fat Greek yogurt

1 tablespoon honey, or more as needed

1⁄4 cup pomegranate seeds (from about 1⁄2 small fruit) or blueberries, for garnish

  1. To make the bulgur, add the pomegranate juice, bulgur, cranberries, and vanilla to a heavy 3- or 4-quart saucepan and bring to a boil, stirring once or twice.
  2. Decrease the heat to maintain a simmer, cover, and cook for 10 minutes.
  3. Stir in the blueberries and honey and continue to simmer until the berries are warmed through, about 2 minutes
  4. Gently stir in the zest and the orange blossom water. Taste and adjust with a bit more honey and orange blossom water if you like.
  5. Meanwhile, add the Greek yogurt and the 1 tablespoon honey to a small bowl and beat until smooth.
  6. To finish, divide the bulgur between four bowls. Top each with 1⁄4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like.
  7. Serve warm.


VARIATION Use cranberry (instead of pomegranate) juice and 1 to 2 tablespoons honey (instead of 1 teaspoon) for the bulgur, and whole milk or part-skim ricotta (instead of Greek yogurt) to finish.

Photography by Erin Kunkel

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