Vegetable almondine bake
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Wheat flakes |
| 3 | ounces | Onion; chopped |
| 3 | ounces | Tomato; chopped |
| 3 | ounces | Green pepper; chopped |
| 1½ | ounce | Scallions; chopped |
| 1½ | ounce | Almonds; blanched, slivered |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Sage |
| ¼ | teaspoon | Curry |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Sesame oil |
Directions
Preheat oven to 375 deg. Lightly grease 4 x 8 baking dish with sesame oil. Cook wheat flakes in 12 ounces of water for 10 to 12 minutes. Saute vegetables, almonds, thyme, sage, curry and salt in a skillet with sesame oil for 5 minutes. Combine with wheat flakes and transfer to baking dish and bake for 15 minutes.
Serves 2.
From the files of DEEANNE
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