the cooking time. Put the lid back on the
pan, turn the heat off, and let the mixture
sit for 15 minutes to better absorb all the
flavors. Serve immediately with toast
spread with vegan butter, mashed
banana, or spicy green chile pepper
chutney.
Note: This dish is traditionally made
with cream of wheat. I subbed the
cracked wheat to make it more
nutritious. Try it the traditional way,
which is delicious as well.
Alternatively, you can substitute quinoa
—just be sure to cook it first and skip
the first step that calls for dry roasting.