In a saucepan, heat cooking oil on medium heat and saute chopped onions until translucent. Add cashew halves, chopped carrots and green peas. Saute until the veggies are softened. Add minced garlic and ginger and saute for a couple minutes. Add cream of wheat, pumpkin seeds and sunflower seeds and mix well. Now pour vegetable stock into the saucepan and let it simmer on medium-low heat until it thickens. Make sure to stir frequently in order to prevent lumps. Turn off the heat and let cool.
Tips :
1. It’s important to stir the cream of wheat repeatedly while it’s cooking in the stock to prevent lumps.
2. Garnish with chopped green onion or basil if you want your dish herbed. This goes really well with these two herbs.
3. You can eat this with your choice of sauce or curry or gravy.
4. If you want a dome shaped serving style (like in the picture), press it down compactly into a small bowl for an hour or so, and then slowly release it upside down on a plate like how you would do for a pineapple upside down cake. It holds its shape nicely like a dome.
5. It’s simple, delicious and nutritious 🙂
mostly_idont
Cool. Thanks for sharing. I had similar recipe from an Indian family.
Educational-Duck-999
We make something called “upma” that looks like this. Can be made with Rava which is a semolina grits. Can be fine Rava or coarse Rava or even bulgur wheat
3 Comments
Recipe and tips:
Ingredients:
Cream of Wheat – 1 cup ( I use the whole grain variety. Brand name – Montana’s Cream of the West)
Onion – 1 medium. Chopped.
Carrots – 1 cup finely chopped.
Green peas – 3/4 cup.
Cashew halves – handful.
Pumpkin seeds + Sunflower seeds – 1 tablespoon each.
Garlic – 3 to 4 cloves finely minced.
Ginger – 1 teaspoon freshly grated.
Vegetable stock – 3 cups.
Cooking oil – 2 tablespoons.
Salt and pepper to taste.
Instructions :
In a saucepan, heat cooking oil on medium heat and saute chopped onions until translucent. Add cashew halves, chopped carrots and green peas. Saute until the veggies are softened. Add minced garlic and ginger and saute for a couple minutes. Add cream of wheat, pumpkin seeds and sunflower seeds and mix well. Now pour vegetable stock into the saucepan and let it simmer on medium-low heat until it thickens. Make sure to stir frequently in order to prevent lumps. Turn off the heat and let cool.
Tips :
1. It’s important to stir the cream of wheat repeatedly while it’s cooking in the stock to prevent lumps.
2. Garnish with chopped green onion or basil if you want your dish herbed. This goes really well with these two herbs.
3. You can eat this with your choice of sauce or curry or gravy.
4. If you want a dome shaped serving style (like in the picture), press it down compactly into a small bowl for an hour or so, and then slowly release it upside down on a plate like how you would do for a pineapple upside down cake. It holds its shape nicely like a dome.
5. It’s simple, delicious and nutritious 🙂
Cool. Thanks for sharing. I had similar recipe from an Indian family.
We make something called “upma” that looks like this. Can be made with Rava which is a semolina grits. Can be fine Rava or coarse Rava or even bulgur wheat