Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 medium carrot, finely diced
  • 1/2 cup frozen green peas
  • 1/4 cup red bell pepper, finely diced
  • 1 cup regular Cream of Wheat
  • 3 cups low sodium vegetable broth
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp sliced green onions

Instructions:

  1. Heat the butter over medium heat in a medium heavy-bottomed pot. Add the diced onion and cook until translucent (about 3-4 minutes).
  2. Stir in the minced garlic and ground cumin, sautéing for 60 seconds until fragrant.
  3. Add the diced carrots and red bell peppers. Cook for 4-5 minutes, stirring occasionally, until carrots soften. Fold in frozen peas during the last minute of sautéing.
  4. Push the vegetables to the sides of the pot and pour the Cream of Wheat into the center. Stir constantly for 2 minutes until the grains are pale golden and smell nutty.
  5. Slowly pour in the vegetable broth while whisking or stirring vigorously to eliminate lumps. Stir in salt and pepper.
  6. Reduce heat to low and simmer for 5-8 minutes, stirring frequently, until the porridge reaches a velvety, thick consistency.
  7. Remove from heat, stir in the fresh lemon juice, and garnish with fresh parsley and sliced green onions.