You are here

Whole Wheat Souffle

Fresh.n.Natural's picture
Ingredients
  Seasoned stock 1 1⁄2 Cup (24 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Cracked wheat 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Nutritional yeast 3 Tablespoon
  Grated cheese 1⁄2 Cup (8 tbs)
  Celery seeds 1⁄2 Teaspoon, crushed
  Oil 2 Tablespoon
Directions

Heat stock in top of double boiler over direct heat.
When boiling, add wheat, yeast and oil.
Cover.
Race over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until wheat has absorbed liquid.
Cool to lukewarm.
Stir in milk, egg yolks, cheese and celery seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350° F. for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Servings: 
6

Rate It

Your rating: None
4.06316
Average: 4.1 (19 votes)