I love experimenting with alternative grains and flours in my cooking. It is a great way to add an extra dimension to traditional recipes and get added fiber, nutrients and protein in dishes that are usually made with white flour.
Cooked in a risotto style with liquid slowly added to very low heat, the result is a creamy, sweet porridge surrounding the still chewy grains of cracked wheat. But although the preparation and instructions are so extraordinarily simple, it only takes cooking time of broken wheat.
This can be served as a healthy option for breakfast or even as a dessert.
Preparation time-10 minutes (includes preparation time of mango pulp)
Cooking time-25-30 minutes