![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2005\/10\/Spiced-Bulgur.jpg\")
1 teaspoon olive oil
\n1 cup coarse grind bulgur
\n1 1\/2 teaspoons fennel seeds
\n2 cups water
\n1 teaspoon vanilla extract
\n1\/2 teaspoon ground cardamom
\n1\/2 teaspoon ground cinnamon
\nPinch nutmeg
\n1 cup blueberries or other fresh berries<\/p>\n
Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is light golden brown, about 5 minutes. Remove saucepan from heat. Carefully stir in water, vanilla and spices. Return to heat and bring to a boil. Reduce heat to low, cover, and simmer until most, but not all, of the liquid has been absorbed, about 8 minutes. Remove from heat and allow to stand for two minutes. Spoon into serving dishes. Garnish with blueberries and serve.<\/p>\n
Yield: 3 cups; 6 (\u00bd-cup) servings
\nCalories: 107
\nFat: 1g
\nFiber: 5.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 teaspoon olive oil 1 cup coarse grind bulgur 1 1\/2 teaspoons fennel seeds 2 cups water 1 teaspoon vanilla extract 1\/2 teaspoon ground cardamom 1\/2 teaspoon ground cinnamon Pinch nutmeg 1 cup blueberries or other fresh berries Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is light golden brown, about 5 minutes. Remove saucepan from heat. Carefully stir in water, vanilla and spices. Return to heat and…<\/p>\n