Cracked Wheat With Chicken Peas And Spinach Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 medium-size yellow onion, finely chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 medium-size sweet red pepper, cored, seeded, and finely chopped | ||
| Lemon juice | 2 Tablespoon | |
| Spinach | 1 , squeezed | |
| 1 tablespoon minced fresh mint or 1 teaspoon mint flakes, crumbled | ||
| Ground cumin | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Cracked wheat | 1 Cup (16 tbs) | |
| 2 cups cooked chick peas | ||
| 3/4 cup raisins or currants | ||
| 2 3/4 cups Chicken Stock or Vegetable Stock low-sodium chicken broth, or water | ||
| 1 cup plain low-fat yogurt | ||
| Parsley sprigs | 4 , garnish | |
Directions
1 Preheat the oven to 350° F.
In a 4-quart flameproof casserole, heat the oil over moderately high heat.
Add the onion, garlic, and sweet red pepper; stir to coat with the oil.
Stir in the lemon juice, reduce the heat to low, cover, and cook for 5 minutes or until the onion is softened.
2 Add the spinach, mint, cumin, salt, ground red pepper, cracked wheat, chick peas, raisins, and stock.
Raise the heat to high and bring the liquid to a boil.
Cover, trans-ferthe casserole to the oven, and bake for 35 minutes or until the mixture has absorbed all the liquid.
Top each portion with 1/4 cup of yogurt and garnish with the parsley if desired.
In a 4-quart flameproof casserole, heat the oil over moderately high heat.
Add the onion, garlic, and sweet red pepper; stir to coat with the oil.
Stir in the lemon juice, reduce the heat to low, cover, and cook for 5 minutes or until the onion is softened.
2 Add the spinach, mint, cumin, salt, ground red pepper, cracked wheat, chick peas, raisins, and stock.
Raise the heat to high and bring the liquid to a boil.
Cover, trans-ferthe casserole to the oven, and bake for 35 minutes or until the mixture has absorbed all the liquid.
Top each portion with 1/4 cup of yogurt and garnish with the parsley if desired.
Chef
