Peruvian Peeled Wheat Stew

23 Jul Peruvian Peeled Wheat Stew

The peeled Wheat Stew or “Guiso de Trigo” is served in many houses in Peru. I was glad when I found the peeled wheat in a Latin Store because now I can introduce my son to one of my favourite comfort food. If you are keen on risotto, you probably would like the peeled wheat stew. Its consistency is very similar. We always use it as a side dish to serve with protein. 

Ingredients:

200 grams peeled wheat

1 tablespoon vegetable oil 

1/2 onion chopped into little squares 

1 teaspoon of minced garlic

2 tablespoons of Peruvian Chilli (Aji Amarillo)

1 cup of milk

120 grams of diced halloumi

Salt and Pepper

Prep:

1. Wash the peeled wheat until the water comes clean. Pour it in a pan and double the quantity in water. Let it simmer in medium heat until the water evaporates or the wheat comes soft (as rice). If the water evaporates and the wheat remains hard, add some more water and let it cook until it comes softly. Drain the water and set the wheat aside for further use. 
2. In the same pan, pour the oil over medium heat. Fry the onions and garlic until the onions become translucent. Add the chilli and return the cook peeled wheat to the mixture. Mix it well. Add the milk, salt and pepper and try the flavour to rectify the salt. The mixture will become creamy, turns off the heat and add the cheese cubes. Serve it with your favourite protein. 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.