Mediterranean Skillet Supper Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
COOKING MONDAY TO FRIDAY #MF
2 tbsp: Olive oil,
1 cup: Cracked wheat,
1: And 1/2 cups chicken broth,
6: Sundried tomatoes, packed in
Olive oil, finely chopped
2 tbsp: Pesto, homemade or store
Bought,
Salt and pepper,
16 ounce: Can 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.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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