Chef Jon-Paul Hutchins from Le Cordon Bleu celebrate summer with tasty grains and beans
>> thank you for sticking around for the final segment. we did a little chickpeas in the first one and then we went to wheat berries. >> wheat berries. i call them beans. >> and now we’re at tabouleah which is a little bit of this action here. >> what we have is cracked wheat so when you buy this, it is already cooked. that is the beauty of it. i worked in a restaurant way back when and we used to make a bucket of this stuff and just split it up and work it a different ways. we’d serve it as an appetizer and mix herb spices into it. all i have is equal parts water and bull gar wheat or cracked wheatment and manage this cup filled with waterment and when it comes the a boil, just swirl it around. as soon as it comes up, i’m just going to pour off the burner and let it hang out for 25 minutes. it is good to go. you almost can’t screw it up. when you’re done, you end up with this fluffy —
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