One of the many awesome things about where I work is that every so often, superstars of the food world show up to talk to our small staff and share stories about their work and their passion for food. In the last several months alone, I’ve been lucky enough to hear Christina Tosi, Dori Greenspan, and Maria Speck speak about how they entered the food world, their favorite dishes to make at home, horrible kitchen experiments gone wrong (it’s nice to know the pros mess up, too), and the inspiration behind their newest super badass cookbooks.
I love to cook (if that isn’t obvious, you haven’t been reading very carefully), but I’m also a millennial, which means during most of my formative years I was pushed toward reading and interacting with the world on computers, not books. I am guilty of depending on the internets for most of my information, but I still can appreciate and cherish the feeling of a book in my hands. I especially love the feeling of opening a new cookbook and leafing through the pages to find inspiration for my next meal. Blogs are great (and I’m glad you’re reading mine!), but nothing really measures up to real cookbooks.
After hearing Maria Speck speak about her book, Simply Ancient Grains, I basically knocked over every child and little old lady in my path and sprinted to the nearest bookstore to get a copy. I should add that nobody asked me to write this, I just think it’s worth every penny.
This is adapted from a recipe in the book. I made several substitutions, including adding creaminess from coconut milk (both mixed in and as a garnish), topping it with extra dried cranberries, and throwing in some fresh rhubarb, because SPRING! Still, the inspiration comes fully from Maria’s beautiful book. CZECH IT!
Adapted from Simply Ancient Grains
- 1 cup cranberry juice
- 1/2 cup water
- 1/4 cup coconut milk (I like the Goya leche de coco, which is thicker than other brands)
- 1/2 teaspoon vanilla
- 1 cup bulgur
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh rhubarb
- 1-2 teaspoons coconut milk
- 1 teaspoon agave nectar (or honey)
- handful of fresh blueberries
- handful of dried cranberries
1. Add the bulgur, cranberry juice, water, coconut milk, and vanilla to a small pot, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 10 minutes, or until the grains are chewy but soft. Remove from heat and serve warm, topped with coconut milk, liquid sweetener, and fresh berries.