Warm Breakfast Grains with Dried Cherries and Toasted Pecans

In this unusual whole-grain dish, coarse ground bulgur takes a sweet turn. A warm and satisfying breakfast dish, it makes a delicious snack or dessert. This dish is loaded with fiber. Leftovers can be reheated.

Yield: 3 cups; 6 (1/2 -cup) servings

2 teaspoons olive oil
1 cup coarse ground bulgur
1 1/2 teaspoons peeled, finely minced fresh ginger
2 1/4 cups 1 percent low-fat milk (plus extra for serving)
2 tablespoons agave nectar or dark honey
3-inch cinnamon stick
1 cup chopped, dried cherries
1/3 cup slivered almonds or other nuts, toasted (see below)

Heat oil in a 2-quart saucepan over medium heat. Add bulgur and ginger to pan and toast lightly, stirring occasionally, for about 3 minutes. Carefully add milk and agave nectar and stir well. Add cinnamon stick and heat mixture over medium-high heat, but do not boil. Reduce heat to low and cover. Simmer, stirring occasionally, until most of the liquid is absorbed, but grains are still loose and creamy, about 13 minutes. Remove from heat and stir in cherries and nuts. Serve warm, passing additional hot milk and cherries if desired. To toast nuts in the oven, preheat oven to 375 degrees. Place the nuts on a baking sheet in a single layer and bake for 5 to 8 minutes, or until fragrant. Stir nuts a few times during baking to ensure even browning. To toast on the stovetop, place nuts in small sauté pan over medium heat. Toast nuts, stirring occasionally, until fragrant and lightly browned, about 2 minutes. Set aside to cool.