A one pan supper that you can make with whatever you have as long as you have cracked wheat
Using cracked wheat gives a wonderfully nutty texture to this dish which can, quite honestly, be made with whatever you have to hand. This blue-print recipe gives you quantities for the grain and stock, then get creative. I’ve made it just with leeks, squash, hard-boiled egg and walnuts and it was delicious.
- 1 large onion, 2 sticks celery, 1 carrot and a wedge of pumpkin or squash - or whatever you have
- 1 red pepper, 50g walnut pieces, 1 orange, parsley
- 1 chicken breast
- 1 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp Ras-el Hanout
- 250g cracked wheat or bulgur
- 100g cracked wheat
- 350ml water or stock
- Prepare and chop or slice the first selection of vegetables. Roughly chop the pepper and walnuts, grate the zest from the orange and chop the flesh and finely chop the parsley. Dice the chicken breast.
- Cook the first lot of veg in the oil with the spices in a covered pan over a low heat for 4-5 minutes, until softened. Add the chicken breast and cook until white then add the cracked wheat and water or stock with a little seasoning. Bring to the boil then cover and cook for 10-12 minutes, until the liquid is almost all absorbed.
- Remove the pan from the heat, stir in the remaining veg except the parsley, cover and leave for 2-3 minutes. Stir again and season with salt and pepper the add the parsley before serving.
To print or download this recipe, click here.