:Nutritious, delicious, traditional
Frumenty boiled in milk and served with a generous amount of Greek Feta cheese! It is a type of pasta grain because it is practically made of dried wheat with wheat flour and milk. My father was a pro at making Frumenty from scratch. He did not live to teach me all of his recipes which he learnt growing up traditionally with a nomadic lifestyle he lead, but I will one day get deeper into my roots and find a recipe to share with all of you!
- 1 cup Frumenty
- 2 cups full fat milk
- 3 cups water
- 1 tsp salt
- A generous amount of Greek Feta cheese!
- I used a risotto cooking style method to prepare this dish so that its texture is thick and creamy by the end of its cooking time!
- In a pot add one cup of water, salt and the Frumenty and bring to a boil. Then add one cup of milk and once it has reached boiling point again, lower the heat to 2 (on a scale of 1 to 9) mix it well and place a lid on top.
- Keep checking on it so that the water does not evaporate and it doesn’t stick to the bottom of your pan. Keep adding water/milk in turns until the frumenty has cooked through and its texture is thick.
- Just a note..It is a hard grain so don’t expect it to melt. Its texture is kind of al dente. What you are looking for is for it not to be crunchy in your mouth! This will take about 45 minutes to an hour to achieve! You have to constantly mix and add your liquids slowly as I mentioned before! Serve hot with a generous amount of Feta cheese on top! It is absolutely delicious, trust me!