Burgundy bulgur with blueberries and orange blossom water

Time 35 minutes
Yields Serves 4
Burgundy bulgur with blueberries and orange blossom water
(Anne Cusack / Los Angeles Times)

Make the bulgur: In a 3- to 4-quart saucepan, combine the pomegranate juice, bulgur, cranberries and vanilla, and bring to a boil, stirring once or twice. Reduce the heat to maintain a low simmer, cover and cook for 10 minutes. Stir in the blueberries and 1 teaspoon honey, and continue to simmer until the berries are warmed through, about 2 minutes. 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.


Meanwhile, add the Greek yogurt and 1 tablespoon honey to a small bowl and beat until smooth.


To finish, divide the bulgur among four bowls. Top each with 1/4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you’d like. Serve warm.

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