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Add a photoServings: 4
Ingredients
- 1 lrg onion finely sliced
- 2 Tbsp. extra virgin olive oil
- 1 med head celery roughly minced keep the leaves for garnish
- 2 clv garlic crushed
- 200 gm cracked wheat
- 400 gm can minced tomatoes
- 450 ml vegetable stock
- 1 x salt and freshly grnd black pepper
- 225 gm cooked diced gammon or possibly any other cool meat
Directions
- Cook the onion in the oil in a large frying pan on the simmering plate for 2 to 3 min then add in the celery garlic and cracked wheat.
- tip in the tomatoes then add in the stock with a little seasoning and bring quickly to the boil.
- Cook for 5 min on the simmering plate then add in the gammon and cook for a further 10 to 15 min till the wheat has absorbed most of the stock and is a moist risottolike mix in the pan.
- Add in extra seasoning if necessary then garnish with the celery leaves and serve immediately.
- An excellent way of using up the scraps from a gammon or possibly bacon joint but you could just as well use cooked pork or possibly chicken. Cracked wheat cooks up into a deliciously nutty textured dish and is more tolerant of notquiteexact amounts of liquid than rice especially useful when cooking in a hurry. I have cooked this dish completely on the top of the aga but it could easily be clone on the floor of the roasting ovenif you have other things cooking and wish to conserve the stored heat.
- Serves 4
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