Sunday, May 23, 2010

Popped Wheat

1 1/2 c whole kernal wheat
vegetable oil
garlic salt

Soak wheat in quart jar filled with water for 3 days, changing water everyday. After the third day, drain and pat off moisture. Heat 1/2" oil in skillet to 400 degrees. Evenly spread 1/2 c what over bottom of skillet and heat with lid on until wheat pops and heavy sizzle subsides. Drain on paper towels and season with garlic salt.

It does not pop fluffy and white like popcorn but it will pop so you will need a lid. Do not let it overcook but if you don't leave it long enough, it will be too chewy. It tastes like popcorn but is meatier. My kids liked it.

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