Cream of Wheat Salad

Recipe from Michel Richard

Adapted by Marian Burros

Published March 23, 1993

Total Time
25 minutes
Rating
(0)
Comments
Read comments

Ideas come to the chef Michel Richard wherever he goes. "My kids eat Cream of Wheat every morning," he said to The Times in 1993. "I had never tasted it. I tasted it and it reminded me of a dessert my mother used to make." At a dinner he served it cooked in chicken stock with shallots, tomato essence, red wine vinegar, chives and salt and pepper. It produced just the reaction from the diners that Mr. Richard seeks. "I want people to say, WOW!," he said. "I want to create a surprise that you don't expect: something elegant, something sharp, something silky, something crunchy." —Marian Burros

Featured in: EATING WELL; A French Chef Holds the Cream, Never the Taste

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 ½ medium tomatoes

  • 1 ½ cups low-sodium chicken broth

  • ½ cup Cream of Wheat

  • 1 tablespoon finely diced shallots

  • 1 tablespoon finely diced chives

  • 1 tablespoon red wine vinegar

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon chopped chervil or Italian parsley

  • 1 teaspoon soy sauce

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 3 milligrams cholesterol; 133 calories; 1 gram monosaturated fat; 2 grams fat; 2 grams fiber; 464 milligrams sodium; 6 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring a medium pot of water to boil. Add tomatoes, blanch for 15 seconds, then plunge them into ice water. Drain and peel tomatoes. Dice the half-tomato and set aside. Slice remaining tomatoes in half and take out seeds. Cut into small cubes and place in a small saucepan. Cook, stirring, over low heat until soft. Strain through a fine sieve, set aside.

  2. Step 2

    Bring chicken broth to a boil, add Cream of Wheat and stir for about 3 minutes. Scrape into large bowl and set aside to cool. Stir in tomato liquid, diced half-tomato and remaining ingredients. Place in bowls and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Michel Richard

Recipe Tags

or to save this recipe.