Ghana wheat angwa mo, also known as rice and wheat, is a delightful twist on the simple cooked plain rice, incorporating whole bulgar wheat. This straightforward recipe, a breeze to prepare, will make you feel at ease in the kitchen.
This is a beloved rice recipe in most Ghanaian homes. It connects us to the rich culinary culture of Ghana. It is an excellent side dish with chicken, fish, or beef. Ghana wheat angwa mo is usually eaten with fried eggs and pepper sauce. The recipe has simple pantry items and makes a great leftover meal.
This recipe uses jasmine rice, known for its long and flavorful flavor. The process starts by sautéing the rice and wheat in oil with sautéed onions before adding the liquid. sauteing the rice before adding water adds richness and flavor to the rice. The rice and wheat recipe goes well with this oven-baked chicken.
Ingredients You Will Need
Olive oil is used to sauté the onion; its mild flavor doesn’t overpower the other ingredients. Any vegetable oil will work, too.
Onion: This aromatic adds flavor to the rice.
Jasmine rice: Known for its long grain and fragrant aroma, it pairs well with Bulgur wheat.
Bulgar wheat: an easy grain to cook with and a mild nutty flavor.
Step-by-Step Instructions
Wash the rice and wheat and add them to the pan. Sauté for 2 to 3 minutes, until toasty and fragrant.
Add 3 cups water and the salt and bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.
When the rice is done, take it off the heat and serve.
Make ahead Instructions for the Wheat Angwa Mo Recipe.
Watch How to Make Ghana Rice and Wheat Recipe
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Happy Cooking!!
Linda!
Ghana rice and wheat recipe
Ingredients
- 1 ½ cups rice
- ½ cup bulgar wheat
- 2 tablespoons olive oil
- 1 small size onion
- 3 cups of water
- 1 teaspoon salt
Instructions
- In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Wash the rice and wheat and add them to the pan. Sauté for 2 to 3 minutes, until toasty and fragrant.
- Add 3 cups water and the salt and bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.
- When the rice is done, take it off the heat and serve.
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