This recipe serves 8:

• 1 c cracked wheat
• 2 Tbs olive oil to saute
• 3 onions, thinly sliced
• 1 clove garlic, minced
• 1½ c vegetable (or chicken) broth
• 1½ c tomato juice, low sodium
• 1 tomato, coarsley chopped
• 2 Tbs fresh basil, chopped (or 1 Tbs dried)
• salt & pepper to taste

1. Rinse cracked wheat in fine sieve and rinse under cold, running water. Stir grains so they are well rinsed. Drain.
2. Heat oil in large skillet and saute onions and garlic. Stir often until softened and dark golden brown.
3. Stir in broth and juice. Bring to a boil and add drained wheat. Cover and simmer 15 min.
4. Stir in tomato, basil and season to taste. Simmer until liquid is absorbed. Serve warm.

I like this dish for lunches. It’s very filling, especially with cubes of baked chicken breast brushed with olive oil.

This entry was posted on Thursday, June 25th, 2009 at 8:00 am and is filed under Mostly Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.