Title: Mediterranean Skillet Supper (Mf)
Categories: Bean Skillet
Yield: 4 Servings

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

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>.

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632

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