Thursday, February 12, 2009

Roasted Wheat and Celery

I'm making this with broccoli tonight... posting it here because it's a worthwhile recipe that uses grains in their more natural form... hard to find on the Internet and this way, I will have it and now, so do you!
 
Adapted from Recipes for a Small Planet by Ellen Buchman Ewald
Roasted Wheat and Celery Au Gratin (6 portions)
2 cups chopped celery
1/4 cup chopped green onions
1/2 tsp celery seed
1/2 tsp salt
1 cup bulgar wheat (uncooked)
1/4 cup oil
1 1/2 cups milk
1 1/2 cups water
1 cup grated cheese of your choice
1 cup breadcrumbs
 
  1. Saute celery, green onions, celery seed, salt & bulgar in the oil in a flameproof casserole dish. Saute until celery is soft.
  2. Combine milk with the water, and add to celery mixture. Simmer partially covered 15 minutes, until most but not all liquid is absorbed.
  3. Add 3/4 cup cheese and stir it in; spread the rest of the cheese on top. Sprinkle bread crumbs, dot with butter.
  4. Bake at 325F for 15 minutes, until firm and sizzling a bit at the sides.

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