Potato Kibby

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Potato Kibby to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Potato Kibby, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 lbs potatoes
• 1 cup cracked wheat
• 1 cup English walnuts, ground fine
• 1 onion, grated
• salt and pepper to taste
• 1 large onion, sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Peel and mash. rinse and squeeze cracked wheat between palms to drain off the water

Step 2: Technique & Execution

Mix all ingredients together

Step 3: Technique & Execution

Add a little water and knead well

Step 4: Technique & Execution

Place in platter and garnish with onion that has been sautéed in olive oil

Step 5: Technique & Execution

LENTILS AND WHEAT 2 cups lentils 8 cups water 1 cup cracked wheat salt and pepper to taste 1 onion, diced 1/2 cup oil Sort lentils and rinse with cold water

Step 6: Technique & Execution

Add lentils to pan filled with approximately 8 cups water