Wheat and fresh cheese stew

Name: Wheat and fresh cheese stew (Trigo guisado)
Cuisine: Peruvian
Ingredients: 250 ml/8 fl oz/1 cup full cream (whole) milk; 45 ml/3 tbsp chopped parsley; salt and ground black pepper; salt and ground black pepper; 2 medium King Edward potatoes, peeled and quartered; 200 g/7 oz queso fresco or mild feta cheese, thinly sliced; 200 g/7 oz queso fresco or mild feta cheese, thinly sliced; 250 ml/8 fl oz/1 cup full cream (whole) milk; 250 g/9 oz/1 cup wholegrain wheat (wheat berries); 250 g/9 oz/1 cup wholegrain wheat (wheat berries)

Trigo guisado

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Wheat arrived with the Spanish conquerors and was gradually adopted by the Peruvians. Wholegrain wheat, or mote, is sold husked and is often eaten as an accompaniment to guinea pig. Queso fresco can be substituted with a mild feta.

Ingredients

250 g/9 oz/1 cup wholegrain wheat (wheat berries)
2</

Europe
Americas
Spain
Peru
Side dish
Vegetarian

Method

Wash the wheat in at least three changes of water, then soak it for 8 hours.
Drain the wheat and put it in a large pan. Add 2 litres/3½ pints/8 cups water. Bring to the boil and cook for 1 hour, checking from time to time that it does not dry out: add a li

Ingredients

Method

Photos