What to do with the Wheat

I have been working on doing what the prophets have said and do food storage. My current goal is to accumulate enough for one month, so I've been storing sugar, milk, oatmeal, oil and other things. And I've also stored wheat. I also have been trying to rotate my food storage - but I haven't quite figured out how I'm going to rotate through wheat. I don't have a wheat grinder, so making loaves of bread is out for now. I keep thinking that I need to find recipes, but the thought of cooking wheat just reminds me of this mixed-grain cereal I had at my grandparent's house once. It was so bland and gross and it seemed like for every bite I took of it, it would multiply. But then I found this recipe. It was super easy and very tasty - my kids even liked it!! They ate it without complaint; and Andrew couldn't get enough. So here's a way to EAT THAT WHEAT!

Cracked Wheat Casserole

1 lb. Ground Beef
1/2 Cup Chopped Onion
1 clove garlic, minced
1 1/2 cups water
2 Tb. chopped parsley
1/2 cup uncooked cracked wheat (I didn't have any actual cracked wheat, but I took the regular hard red wheat, and ran it for a minute in my food processor. I don't know exactly how that is different from actual cracked wheat, but it worked fine!)
1 tsp. Beef Bouillon
1/2 tsp. Salt
1/4 tsp. oregano
1/4 tsp. Pepper
1/4 Cup Parmesan Cheese
1 cup chopped tomatoes

Brown beef with onion and garlic until pink color has gone from meat. Drain. Combine rest of the ingredients except the cheese and tomatoes. Pour into a 1 1/2 quart casserole dish. Bake in a preheated 350* oven for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in the cheese and tomatoes. Let stand a minute before serving. Enjoy!