Uses for cracked wheat?

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Cracked wheat is a common ingredient in Indian, Middle Eastern, and African cuisines. Chefs use it to prepare cold salads, vegetable dishes and even desserts. Many people also use it to make breads and hot cereals. It is a versatile and nutritious food and, over the years, has become increasingly popular in the United States and other countries.

Sold in most whole food markets and through online retailers, cracked wheat is made from raw whole-wheat kernels that have been mashed into smaller pieces. There are generally three basic textures available, namely fine, medium and coarse. Some recipes may call for one texture over another, but usually that’s down to individual tastes. The coarser grain has more body and a more intense, drier flavor than the more finely ground variety.

One of the most popular dishes that showcases cracked wheat is cold wheat salad. Usually, finely chopped greens, such as onions, peppers, and cucumbers are mixed with coarse grains that have been cooked and refrigerated. Spices and flavorings are also typically added, such as coriander, lemon, and curry. In Middle Eastern cuisine, this dish is often referred to as tabbouleh, while in Indian cuisine, it is commonly referred to as daliya. Variations of this dish can also be found in North African cuisine, where mint and other fresh herbs are typically added for additional flavour.

Given the versatility of cold grain salad, many chefs add their own twists, including a variety of different greens, such as tomatoes, celery, spinach or broccoli. Others might opt ​​for additional protein by blending beans or other legumes, such as lentils. The dish can be spiced up with some chili or even made sweeter with ingredients like dried mango or raisins.

Apart from cold dishes, cooks also use cracked wheat to make hot dishes and it is sometimes used as a substitute for rice. Once the grain is cooked to the desired consistency, you can mix and reheat vegetables, cheese, beans, or even meat. Chefs can serve the tempting concoction as a side dish or as an appetizer.

Many people use this type of grain in place of flour when making bread. The whole kernel gives the bread a satisfying and robust flavor and texture while increasing the nutritional value. Similarly, cracked wheat can also be used as a substitute for flour in other items, including breakfast favorites like muffins, pancakes, and waffles. Some individuals also find it makes an excellent hot cereal. Coarsely ground wheat produces a dense, slightly chewy cereal, while finer varieties create creamier, smoother textures.

Due to the adaptable nature of cracked wheat, some chefs even use it to create delicious desserts. For example, in Indian cooking, chefs use wheat as the basis for a very rich and sweet treat called payasam. To create this pudding-like delicacy, the grains are cooked in a pressure cooker until they break down to form a thick, creamy base. Chefs add sugar, coconut milk, nuts and other tasty ingredients. The dish can be served hot or cold, though the longer it sets, the thicker it gets.

Sometimes, people use the term bulgur wheat interchangeably with cracked wheat, but there’s one important difference: bulgur wheat is already cooked, while the cracked variety isn’t. Many recipes using cracked wheat or bulgur are available on the internet. Cooks should remember, however, that cracked wheat is raw and generally needs to be steamed or cooked first, or the recipe won’t come out right.

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