July 26, 2016


Butter - 125 g
Onion - 1 (chopped)
Cracked wheat - 225 g (washed and drained)
Mushrooms - 225 g (cleaned and sliced)
Chicken stock - 575 ml


  • Melt the butter in a saucepan. Add the onion and cook gently until it is soft. Stir in the cracked wheat and the mushrooms, increase the heat and cook for about 5 minutes, stirring frequently. Add the chicken stock and seasoning and bring to the boil. 
  • Cook rapidly for about 5 minutes, then lower the heat and simmer for 10 minutes or until the liquid has been absorbed. 
  • Remove from the heat. Place a clean cloth over the pan, cover with a lid, then leave for about 15 minutes before serving.

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