Mediterranean skillet supper (mf)

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 cup Cracked wheat
1½ cup Chicken broth
6 Sundried tomatoes; finely chopped, packed in olive oil
2 tablespoons Pesto; homemade or store bought
Salt and pepper
16 ounces Canned chick peas; drained
Plain yogurt or sour cream; optional

Directions

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@...>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997

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