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6 Serves
95 Mins
Rinse the cracked wheat thoroughly under cold water using a colander and set aside.
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TurkishVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
210 µg / 400 µgCalcium
213 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
342 mg / 420 mgPhosphorus
987 mg / 1,250 mgPotassium
2065 mg / 4,700 mgSodium
767 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
32 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
108 gAlcohol
0 g
In a large heavy-bottomed pot, heat the olive oil over medium heat and sauté the finely chopped onion until translucent.
Add the cracked wheat to the pot, stirring to coat with the oil, then pour in hot water or stock to cover the wheat by several inches.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for approximately 60 minutes, stirring occasionally to prevent sticking.
Season the dish with salt and black pepper to taste, then serve hot in a large bowl.
10
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g12
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