Ingredients:
1 cup cracked wheat
3 cups water
1 vegetable bouillon cube
Salt and pepper
Mixed Vegetables:
1 large Chinese mushroom, sliced
1/4 cup sliced bamboo shoots
1/2 small cucumber, sliced
1 small onion, sliced
1/4 cup sliced celery
2 tablespoons sliced water chestnuts
6 tablespoons water
1 cup bean sprouts
1-2 tablespoons soy sauce
1/2 tablespoon sherry
1/2 cup water
1 tablespoon whole wheat flour mixed with 3 tablespoons water
3 cups water
1 vegetable bouillon cube
Salt and pepper
Mixed Vegetables:
1 large Chinese mushroom, sliced
1/4 cup sliced bamboo shoots
1/2 small cucumber, sliced
1 small onion, sliced
1/4 cup sliced celery
2 tablespoons sliced water chestnuts
6 tablespoons water
1 cup bean sprouts
1-2 tablespoons soy sauce
1/2 tablespoon sherry
1/2 cup water
1 tablespoon whole wheat flour mixed with 3 tablespoons water
Recipe:
1. Cover cracked wheat with cold water to soak for one hour. Drain.
2. Bring to boil 3 cups water and vegetable bouillon cube.
3. Add the wheat, stirring it in.
4. Reduce heat and simmer for 25 minutes. 5. Serve with Butter Buds butter replacer and top with mixed vegetables.
6. To prepare mixed vegetables, soak the Chinese mushroom in hot water for about 30 minutes or until soft, then cut into slices.
7. Slice the bamboo shoots, cucumber, celery, onion and chestnuts.
8. Clean the bean sprouts.
9. Heat 6 tablespoons water in a saucepan and saute the onion, mushroom, and bamboo shoots for 2 minutes.
10. Add celery and cook for a minute.
11. Add bean sprouts, cook for another minute. 12.Add salt to taste, soy sauce, sherry and 1/2 cup water, mix well and cook for another 2 minutes.
13. Stir in the flour mixed with water and bring to boiling point.
14. Boil for 1 minute.
15. Turn into a heated dish and serve hot with cracked wheat or brown rice.
2. Bring to boil 3 cups water and vegetable bouillon cube.
3. Add the wheat, stirring it in.
4. Reduce heat and simmer for 25 minutes. 5. Serve with Butter Buds butter replacer and top with mixed vegetables.
6. To prepare mixed vegetables, soak the Chinese mushroom in hot water for about 30 minutes or until soft, then cut into slices.
7. Slice the bamboo shoots, cucumber, celery, onion and chestnuts.
8. Clean the bean sprouts.
9. Heat 6 tablespoons water in a saucepan and saute the onion, mushroom, and bamboo shoots for 2 minutes.
10. Add celery and cook for a minute.
11. Add bean sprouts, cook for another minute. 12.Add salt to taste, soy sauce, sherry and 1/2 cup water, mix well and cook for another 2 minutes.
13. Stir in the flour mixed with water and bring to boiling point.
14. Boil for 1 minute.
15. Turn into a heated dish and serve hot with cracked wheat or brown rice.
Serves:
4