| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Bean-ml, Skillet-ml |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
c |
Cracked wheat |
| 1 1/2 |
c |
Chicken broth |
| 6 |
|
Sundried tomatoes, finely |
|
|
chopped packed in olive |
|
|
oil |
| 2 |
T |
Pesto, homemade or store |
|
|
bought |
|
|
Salt and pepper |
| 16 |
oz |
Canned chick peas, drained |
|
|
Plain yogurt or sour cream |
|
|
optional |
INSTRUCTIONS
Heat the oil in a large skillet. Add the cracked wheat and saute until
toasty brown, about 2 to 3 minutes. Add the broth, cover and cook
until the wheat is tender, about 20 minutes. If the wheat is tender
but has not absorbed all of the water, remove the cover and cook for
another few minutes, stirring occasionally until the excess moisture
has evaporated. Add the sundried tomatoes and pesto; season to taste
with salt and pepper. Add the chick peas, cover and cook for about 5
minutes or until the chick peas are heated through. Adjust seasoning.
Serve with sour cream or plain yogurt as a topping. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format
by <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW
#MF6632 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 03, 1997
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