Bulgur with Coconut, Ginger and Almonds

We've scheduled our move for March 18, and you know what that means... Operation Clean Out the Pantry is kicking into high gear. For the dish I'm about to tell you about, I used up a bag of bulgur that had been knocking around in the cabinet for a few months. This dish was so tasty that I'm tempted to buy more bulgur to make it again, even if it thwarts my efforts to empty the pantry pre-move.

It's just a variation on whole grain breakfast cereal, and it barely needs a recipe. Bulgur with Coconut, Ginger and Almonds is pretty self-explanatory. I stirred in a bit of milk to bind everything together, and plain yogurt would work well, too. Bulgur, which is apparently akin to cracked wheat, has a nutty flavor and chewy texture (for everything you ever wanted to know about bulgur, check out this article). And it cooks quickly: you bring it to a boil in a pot of water, then turn off the heat, put a lid on the pot, and let it sit for 25 minutes--just long enough to hop in the shower and get dressed. When you're ready, so is your bulgur.--S

Bulgur with Coconut, Ginger and Almonds

Serves 2

2/3 c bulgur
1 1/3 c water
2 T chopped crystallized ginger
Handful of chopped almonds
Handful of sweetened coconut, shredded

1. Put the bulgur and water in a saucepan and bring to a boil. Cover tightly, turn it off, and leave for 25 minutes while you take a shower and get dressed.
2. Stir in ginger, almonds and coconut; add a splash of milk.

* The variations here are endless: spices dried fruits, seeds... go nuts!