Ingredients:

• 3 tbsp – Butter
• 2 – medium potatoes, peeled and thinly sliced
• 1.75 cups – crushed Wheat (burghul)
• 5.25 cups – Chicken stock
• 3 tbsp – finely chopped coriander or Parsley
• Salt and freshly ground pepper to taste

Method:

1. In a deep saucepan, melt the butter on low heat.
2. Add the potatoes and cook, stirring often until half-cooked.
3. Add the crushed wheat and stir while sauteing, ensuring that the wheat is coated with butter. Stir for a couple of minutes.
4. Add the stock and bring to a boil.
5. Cook until the wheat is tender but not overcooked. Remove from heat.
6. Add coriander, salt and pepper.
7. Mix well. Serve immediately.