Wheat Rice

Friday is one of those days when I'm rarely at home, when you can spend only 1 day a week at home, one is surprised what to do. Should I collect lecture notes, deal with housekeeping, or take time to read and watch something for myself? The result is that while trying to do all of them, you can't understand anything from any of them :)

Anyway, with the end of school in January, everything will go back to normal.

I shared with you before salmon on paper The wheat pilaf I mentioned in the recipe is not very similar to what we have prepared so far. Instead of tomatoes or peppers, only onions and fresh spices are included. In this way, it ceases to be a classic flavor and turns into a new recipe.

If you are going to soak the wheat the night before, you should reduce the amount of meat or chicken stock because it absorbs less water and cooks faster. Love…

Ingredients for Wheat Rice Recipe

• 250 g wheat
• 1 medium onion
• 1,5 sprigs of fresh rosemary
• 3-4 tablespoons of olive oil
• 1 liter of meat or chicken stock

How to Make Wheat Rice Recipe?

1. Wash the wheat in warm water, drain it and put it in a deep bowl and wait for it to swell for 1 hour.
2. Take the chicken broth in a saucepan and boil it, as soon as it boils, throw the strained wheat into it.
3. On low heat, draw the wheat water and cook it until it becomes soft (it will be in the consistency of the tooth) and take it from the stove to rest with the lid closed.
4. Take the olive oil in a large pan, add the chopped onions and sauté until they turn brown.
5. Saute it by adding the wheat that absorbs the water to the onions that change color. Finally, add the very finely chopped rosemary leaves and serve hot.