CRACKED WHEAT BREAKFAST CEREAL– Stove Top Directions

1. Bring water and salt to boil.

2. Slowly add cracked wheat, stirring constantly. Return to boil.

2. Quickly reduce heat to low, simmer uncovered 10 min, stirring occasionally.

3. Add fruit if desired. Cover, let stand to desired consistency (2-5 min.).

4. Serve with milk and honey, brown or white sugar to taste.

Microwave Directions – 1 Serving (Total prep. time – 18 min)

1. Mix 3/4 Cup cold water, 1/4 Cup cracked wheat and 1/8 tsp. salt in a 2-cup microwavable bowl. Let stand for 5 min.

2. Microwave on 50% power for 8 min. (Microwaves may vary)

3. Add fruit if desired. Stir. Cover with saucer and let stand for 2-5 min.

4. Serve with milk and honey, brown or white sugar to taste.

CRACKED WHEAT PILAF WITH ASPARAGAS

From the kitchen of Alex Parks

 1 ¾ cups vegetable stock (or chicken)

1 small carrot

½ cup chopped onion

1 garlic clove, chopped

8 to 10 asparagus stalks, chopped

1 ½ tablespoons olive oil

1 cup cracked wheat or bulgar

1 teaspoon salt

In a heavy pan with a tight fitting lid, sauté onions and garlic in olive oil. Add the asparagus and carrot and sauté 5 min. Pour in the stock bring to a boil and simmer for another 5 min, Pour in salt * and cracked wheat, cover and cook for 15-20 min on very low heat.  If it is too moist, uncover and simmer for a few min. until the liquid is absorbed. Add a little lemon and chopped fresh parsley for a Mediterranean flavor. Serve

* If your broth is already salty, adjust the added salt.

CRACKED WHEAT PILAF

From the kitchen of Alex Parks

5 cups beef broth                                                          2 cups cracked wheat or bulgar

1 medium onion, chopped                                              ¼ cup butter, melted

¼ cup minced parsley or                                               Salt to taste

2 tablespoons dried parsley flakes                    

Combine all ingredients in Crock-pot slow cooker; stir well. Cover and cook on Low 10-12 hours or on high 3-4 hours stirring occasionally. Makes 6 to 8 servings.

TABOULI

1 cup bulgur or cracked wheat                                      2 cups boiling water

2 tomatoes -- finely diced                                               1 bunch green onions -- sliced        

3 tablespoons fresh mint -- chopped                           2 cups fresh parsley -- chopped  

1/2 cup fresh lemon juice                                                  1/4 cup olive oil                   

black pepper to taste                                                                                                                                                       

Place uncooked bulgur in a bowl; pour in water over it and let it soak one hour (stir occasionally)

Drain well in a fine strainer.

Return bulgur to the bowl and add all other ingredients; mix well.

Chill for 2 hours.

TABOULI

1 cup fine bulgur or cracked wheat              3 bunches Italian parsley

3 medium tomatoes                                  1 large bunch scallions

1 and a half lemons juiced                  1/2 cup olive oil or to taste

salt and pepper (black) to taste              garden mint (quarter bunch)          

Rinse bulgur with cold water and discard water. Add half of the lemon juice to bulgur. Finely chop parsley leaves and mint. Chop scallions and tomatoes into small pieces.  Mix all ingredients and let sit for an hour in refrigerator.  Serve with crisp romaine lettuce leaves.

 Serves: 6                                   

TABOULI

Recipe by: McDougall

1/2 cup bulgur or cracked wheat-- dry                              1 cup water -- boiling

1 tomato -- chopped                                                         1/2 cup fresh parsley -- chopped

2 tablespoons lemon juice                                                  1/8 teaspoon garlic powder

1/4 cup fresh mint leaves                                                  4 cups green onions -- chopped

1/2 cup garbanzo beans -- cooked                              (about 3 green onions)

     Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible.
     Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors.
     HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in refrigerator.

TABOULI

1 cup cracked wheat                                                    1 cup fresh parsley
2 cloves garlic                                                                Juice of one lemon
1/4 teaspoon salt

     Bring 21/2 cups water to a boil. Add cracked wheat and simmer covered for 25 minutes. Let sit for 5 minutes covered. Fluff wheat with a fork. Using a kitchen scissors cut up parsley; add to wheat. Finely chop garlic; add to wheat. Squeeze lemon over salad, add salt. Mix well. Refrigerate overnight.

[ Home ] [ Up ]

Send mail to trentjtaylor02@yahoo.com with questions or comments about this web site.
Last modified: February 06, 2006