Boil the wheat for 35-40 minutes. Fry the chopped onions, carrots and tomatoes in a pan with oil.
Add the washed, cleaned and coarsely chopped mushrooms. Add the drained wheat, chopped parsley, black pepper and salt.
Pour in 2 cups of water and stew for 20 minutes. Place in an oven dish and bake in a preheated 356°F (180 °C) oven for 35 minutes.