Wheat is the dominant cereal that has existed for centuries in the Greek diet and has a place either in our main meals or in our meals.
Wheat is the most widely used cereal in Europe covering many areas of arable land while it has the highest selenium content, a powerful antioxidant that regulates the thyroid gland and keeps the body’s defense system vigilant.
Wheat is also rich in vitamin A (helps in the synthesis of proteins, enhances bone mass and generally keeps body cells fresh and healthy), in B complex vitamins (they are responsible for muscle health and good muscle function system), and, in vitamin E (it limits the need of muscles for oxygen, protects vitamin A and amino acids, and, is antioxidant).
Pilaf with wheat and tomato sauce
Materials for 4 people
200 grams peeled wheat ALL BIO
400 grams tomatoes, without peel and spores
1 clove of garlic, melted
3 tablespoons of parsley
3 cups of basil soup
2 tablespoons of soy cream
2 tablespoons of olive oil
1 pinch of baking soda
Implementation
You put the wheat soaked in a bowl of cold water for 3 hours (if you want to avoid gluten, replace the wheat with rice). Then boil for 1 hour, on low heat. Heat 1 tablespoon of olive oil in a medium-sized saucepan and sauté the garlic clove. Add the tomatoes, salt and pepper and soda. Once the wheat is boiled, strain and add it to the tomato sauce, simmering. Dissolve soy in a few tablespoons of cold water and add it to the pot. Allow to boil for an additional 20 minutes. Then add basil, parsley and the rest of the olive oil. Serve immediately. Note that soy is used to reduce the acidity of tomatoes when we do not want to add sugar.
500gr, ΒΙΟ. 
