Cracked wheat (or pounded wheat) can be found in Indian food stores. My roommate introduced this to me last year, and it has become one of my favorite go-to meals. Seriously, if i ever have any chicken on hand, this is what i make.
The grains are coarsely grounded grains of wheat that look like this.
It's quite good because you can flavor it however you want, and, like other tiny grains, a little bit goes a long way. And it becomes something like this.
Ingredients (1 serving):
-1/4 cup pounded wheat
-water to soak it in
-1/2 onion, chopped
-2 cups chicken broth
-2 oz chicken, cubed
-2 cloves garlic, minced
-1 tsp ginger, grated
-S&P to taste
-2 tsp hot pepper flakes
1. Soak pounded wheat in some water. Let stand for at least an hour.
Here it is in water. I don't know why, but i love that giant bubble in there. It is very welcome in my life.
2. Chop your chicken.
Put into medium pot and saute over high heat until almost cooked through.
3. Chop onion, garlic, and grate the ginger. Add to the pot with the chicken.
4. Once onions are translucent, pour in the wheat (water and all). Here's what it looks like after it's been soaking all day.
Now pour all this into the pot. Careful, it'll steam like crazy!
5. Add chicken broth, and add some salt, pepper, and the hot pepper flakes.
6. Bring heat to low and let simmer until the liquid level reaches the wheat level. Translation: the wheat should no longer be submerged.
7. Remove from heat. Eat hot right away!
Yum! It's like either a really thick soup or a watery couscous. Either way, it tastes HEAVENLY.
The wheat pretty much picks up the flavor of everything around it--in this case, it was the chicken and the yummy vegetables. The little grains taste ever so wonderful. The texture is really quite enjoyable as well!
This is just one of those things that can be made on the fly as long as you have some way to flavor it. You can make it without chicken if you'd like to go vegetarian, or you could substitute any kind of meat you might have on hand. Or shrimp! I'll be that'd be tasty!
The great thing is, this bag of cracked wheat will last you a year. Seriously.
Yay!
For a printable version of this recipe, please click here.
Oooh, this looks yummy and healthy. Thanks! A question about soaking the grains--you said at least an hour, and later you mentioned soaking them all day. How long do you usually let them soak for, and is there a point that is too long to let them soak? Thanks :)
ReplyDeletePS. Did you ever buy this while living in Ann Arbor? Just wondering where to find it. I can call around and find a place though if you don't know of one. Just thought I'd ask.
Hi Tree!
ReplyDeleteI say at least an hour because sometimes i forget to plan ahead for meals, and i just start soaking them while i'm getting everything else ready. But ideally, when i DO plan ahead, i soak them in the morning before i leave for campus then prepare it for dinner.
as for where to find it, i only started making this a year ago, so i don't really know where to find it in AA. I'm sure any indian grocery store would have it though.