1 cup cracked wheat
½ cup chopped carrots
¼ cup broccoli stalks (these are usually thrown away even by stores!)
1 tsp cumin seeds
1 tsp fennel seeds
1 Tbsp fresh ground ginger
½ Tbsp coconut oil
2 ¼ cups of hot boiling water
Salt to taste
Put oil in a wok and allow to heat. Add cumin seeds, fennel seeds and simmer till they are brown. Add ginger. Add the cracked wheat and roast these for 3-5 minutes till they are consistently brown. Add the carrots (and broccoli) and let roast for another couple of minutes on low flame. Add 2 ¼ cups of hot water. Add the salt (I would do about 1 Tbsp. and add more according to taste). Mix well, cover allow to cook for about 10 minutes, stirring every 2-3 minutes (the wheat is soft and will crush easily when pressed). Garnish with fresh cilantro or parsley.
You can use quinoa instead of the cracked wheat also for the above if the means allow.