- 2liter chicken stock
- 0.5cup stone-ground wheat
- 1 Small onionfinely chopped
- 1tbsp butter
- saltto taste
- Pepperto taste
- dash of cardamon
- Fry the onion in the butter in a medium size saucepan.
- Add the wheat and fry on low heat for 15 minutes, stirring occasionally.
- Add the chicken stock.
- Add the salt, pepper and cardamom.
- Cook for 45 minutes or until the wheat is well cooked.
- Add some water if it become too thick.