Quote of the week

Cookery is not chemistry. It is an art.
It requires instinct and taste rather than exact measurements.

Marcel Boulestin

Cracked Wheat with veggies

Ingredients

2 cups cracked wheat*
4 cups water
1 cup chopped green peppers
1 cup chopped mushrooms
1 onion halved and sliced
1 cup shredded butternut squash or hubbard squash
1 can shredded chicken or turkey
1 cup tomato sauce
1-2 cloves garlic minced
1/4 cup chopped Italian parsley
2 TB olive oil
salt and pepper to taste

Directions

Put cracked wheat into a big pot with water and bring to a boil. Turn the heat down and cover to cook until the water is mostly absorbed and the wheat is soft. Add some salt to taste. Turn off the heat but keep the pot covered with the steam inside to continue softening the wheat.

While the wheat is cooking heat oil in a skillet and saute onions until they turn golden brown. Take the onions out and add mushrooms and peppers and squash to the hot skillet. You can add more oil if needed. Once the veggies are soft bring the onions back to the skillet and add chicken or turkey, tomato sauce, garlic, salt and pepper and parsley. Bring it to a boil and pour the veggie sauce over the cooked wheat and let it cook for 5 minutes or so.

Makes 6 servings

*Araksya's Tip: I crack my own wheat with a blender by pulsing small batches at a time for 4-5 seconds!