Broccoli Raab and Triticale (Take 1)

I love cooking with wine... Sometimes I even put it in the food!

This recipe is an instance of the latter... The end result is not too bad, but perhaps a little unexciting. A tasty, simple meal, though. Begin by mincing

4-6 cloves garlic

and cooking in oil. Once beginning to brown, add

1 sliced onion.

Once the onion softens, add your favorite

sliced fake meat.

I used something called "FriChick" by Worthington. Once that's begun to brown slightly, add

1 sliced tomato
1/4 cup dry white wine
2-3 tablespoons olive oil
parsely
oregano
salt
black pepper
1 generous bunch of broccoli raab (leaves included, stems excluded).

The latter is essential. Somewhere I read that all young men should learn to cook broccoli raab, since women really enjoy it. True to form, Donna does :) Let this simmer, and bring

1-1/2 cup rolled whole triticale
3 cups water

to a boil, and cook until it thickens, like oatmeal. Donna suggests adding/substituting some rice. Anyhow, I like the rather earthy taste of triticale, but perhaps it is a bit overpowering. For those not in the know, triticale is a cross between rye and wheat, which features the cold-tolerance (and taste) of rye with the higher nutritional content of wheat.