WHEAT = BIBLICAL WEALTH + BOOSTER OF HEALTH

Our star ingredient of the week has enjoyed many mentions in the bible, while in today's world this famous food, the "staff of life", is still highly valued as a major agricultural market commodity.

Wheat has always been versatile; this was especially true during biblical times when it was considered a staple and served in some form at every mealtime.  Wheat was crushed and baked into casseroles, porridges, or soups, it was also added to salads and desserts.  Wheat was even elevated into an important religious symbol!  This grain could convey God’s mood: its plentiful harvest was seen as a blessing from God, however a widespread crop failure of this critical grain could lead to famine--and that signified His displeasure.  The following passage illustrates how wheat was used as a component in God's demonstration of anger:   

“Now therefore stand and see this great thing, which the Lord will do before your eyes.  Is it not the wheat harvest today?  I will call unto the Lord, and He shall send thunder and rain; that you may  perceive and see that your wickedness is great, which you have done in the sight of the Lord, by asking for yourselves a king.  So Samuel called unto the Lord; and the Lord sent (torrential) thunder and rain that day: and all the people greatly feared the Lord and Samuel.” (1 Samuel 12:16-18)

God infused wheat with an impressive nutritional value which has acted to both sustain and protect life.  As sustenance, wheat is unrivaled in its quality fiber for healthy digestion.  In a ¼ cup, there is as much as 5 grams of fiber, in addition to its content of B vitamins, iron, magnesium, and zinc.  Wheat also offers chromium, manganese, and Vitamin E.  With so many benefits, it is no wonder that it was considered God’s gift that became regarded as an earthly commodity of wealth as described in the Old Testament passage below: 

“Praise the Lord, O Jerusalem!  Praise thy God, O Zion!  For He hath strengthened the bars of thy gates; He hath blessed thy children within thee.  He maketh peace in thy borders, and filleth thee with the finest of the wheat.” (Psalm 147:12-14)

Wheat in the form of bread is also shown as crucial sustenance in the story of Ruth:

 “And Boaz said unto her, ‘At mealtime come thou hither, and eat of the bread, and dip thy morsel in the vinegar.’  And she sat beside the reapers: and he reached her parched corn, and she did eat, and was sufficed, and left.” (Ruth 2:14)

In wheat’s defensive role, it protects against infections, hemorrhoids, varicose veins, and guards against colon, bowl, and rectal cancer.  Nutritional experts have noted that in today’s world where fiber intake is the highest, colon and bowel disorders are rare. 

Wheat’s ability to sustain life and guard against disease is summed up nicely in what is perhaps wheat’s  most famous scriptural shout-out—where wheat was described being baked into Ezekiel’s bread, then seen as survival food during the challenge of the Babylonian conquest. 

“Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, 390 days shalt thou eat thereof.” (EZEKIEL 4:9)

The following recipe stars our famed ingredient in the role of bulgar wheat, and is one that I published in my other blog mideastfoodfest.blogspot.com.  It is a favorite from my husband's side of the family whose roots hail from the captivating mountainous region of Lebanon.  It is completely vegan, and a hit for garlic-lovers!

Lenten Recipe - COOKED BURGHUL (BULGAR)

Some enjoy eating this dish by scooping up cooked bulgar with raw onion wedges. Recommend serving with Italian bread.

1 1/4 c. med. or course ground bulgar (cracked wheat)
3 med. onions, chopped
8-10 cloves of fresh garlic (1/2 bulb), minced or crushed
Extra virgin olive oil
6 oz. can plain tomato paste
Salt & pepper
Water

Add the onions to a 4-quart saucepan with a generous amount of olive oil. Saute until onions are lightly carmelized. Reduce heat and add half the amount of garlic (5-6 cloves). Simmer for 2 minutes, stirring frequently. Do not burn or overcook the garlic. Mix the bulgar into the pan with the onions, remove from heat and add cold water until the water level is at least twice that of the bulgar mixture level. Return to the stove on medium-high heat and bring to a medium boil, lower heat to simmer. Stir in the remainder of the garlic. Add tomato paste. Stir frequently throughout. Salt and pepper to taste as the mixture thickens. Cook until the bulgar is tender and mixture has thickened. If desired, add a little more olive oil to give it more richness. Enjoy!