Rinse the wheat and soak overnight in cold water. The next day, drain and cook in the hot vegetable broth, covered, for about 50 minutes. Cut the spring onions into fine rings and the carrots into sticks.
Add the vegetables with the butter to the wheat and cook for about 10 minutes more.
Cut the meat into strips. Chop the chervil.
Fry the meat in hot oil until light brown on all sides. Add the meat strips with chervil, condensed milk and half of the cheese to the wheat, season with salt and pepper.
Serve sprinkled with the remaining cheese.
