| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Bean-ml, Skillet-ml |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Cracked wheat |
| 1 1/2 |
c |
Chicken broth |
| 6 |
|
Sundried tomatoes; finely chopped, packed in olive oil |
| 2 |
tb |
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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