I recently bought bulgur to make tabbouleh so I had some extra in the pantry. Shortly after, I found this recipe in an Everyday Food magazine (forget the issue) and thought it would be a filling breakfast. It is and to me, it's a nicer, more delicate consistency than oats.
1/2 cup medium-grind bulgur
1/4 cup raisins
1 cup milk
1 cup water
In a medium saucepan, combine bulgur, raisins, milk, water and salt. Bring to a boil. Continue to simmer on medium heat, stirring often, for 15 minutes - until it's the consistency of oatmeal. Serve with brown sugar and berries.
This recipe serves 2.
I've made it twice - the first time with fresh strawberries and the second time with thawed frozen blueberries (pictured).