1. In a dry skillet (with at least 2" sides) over medium heat, toast the wheat, stirring constantly. After a few minutes it will give off a nutty aroma; stir in 2 1/2 cups boiling water and a dash of salt.
2. Lower the heat and simmer, covered, until the wheat is tender, about 15 minutes.
3. Place a cloth under the lid and let stand 5 minutes. Stir in the olive oil and parsley. Add salt and pepper to taste.Serving Size: about 3/4 cup