Ghana rice and wheat recipe
Do you love cooked plain rice as a side dish? Make this Ghana rice and wheat recipe ( WHEAT ANGWA MO)instead, which is tasty with a mild nutty flavor to pair with any protein dish.
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.
Notes
The rice can be made up to four days ahead of time or frozen for up to three months. Simply prepare the rice as instructed and let it cool to room temperature before storing it in an airtight container. When you're ready to serve, thaw overnight in the refrigerator and reheat in the microwave. If necessary, add a splash of water to help loosen it up and bring back its freshness.
Nutrition
Serving: 2gCalories: 199kcalCarbohydrates: 37gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 298mgPotassium: 109mgFiber: 2gSugar: 1gVitamin A: 0.3IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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