Mediterranean Skillet Supper

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	237ml	Cracked wheat
1 1/2 cups	355ml	Chicken broth
6		Sun-dried tomatoes in olive oil - finely chopped
2 tablespoons	30ml	Pesto, homemade or store bought
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chick peas - (16 oz) - drained
		Plain yogurt or sour cream - (optional)

Recipe 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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6632)

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