Cracked wheat is an excellent source of fiber, vitamins and minerals and easily available at most Indian stores. It is often confused with Bulghur which is popular with Middle eastern population. Raw whole wheat that are crushed is called Cracked Wheat whereas Bulghur is whole wheat that are soaked, steamed, dried and then crushed. Cooking cracked wheat takes a longer time, while Bulghur can be consumed after a short soaking time or depending on the quality, it may not need any cooking.
Cracked wheat soaks up more water and takes a longer time to cook when compared to rice. Unlike making pulao, more water can be added to cracked wheat during cooking process.
I was on a fridge/pantry cleaning spree a few days ago and this was the end result with a few varieties of vegetables and a packet of Cracked Wheat.
1 1/2 cup cracked wheat
1 1/2 cup mixed vegetables (carrot, beans, peppers, cauliflower, squash, spring onions, peas, corn- your choice)
1 medium onion chopped
3 cloves garlic, crushed
2 tsp heaped curry powder
4 cups water
2 tsp oil
salt to taste
How it's made:
Wash cracked wheat under running water 2-3 times.
In a heavy bottom pan, heat oil. Add onion, ginger & garlic. Saute' for a minute. Add mixed vegetables, curry powder & salt to taste. Fry for 2-3 mins. Add cracked wheat. Mix well together.
Add water. Boil. Check for salt. Once it starts bubbling, cover & simmer on low flame until water evaporates. For some reason, if cracked wheat is uncooked, keep adding little water at a time until cracked wheat is well cooked.
Serves : 6
Note: I have used equal amount of cracked wheat and vegetable since I like vegetables in every bite! You can adjust the quantity of vegetable as per your preference.