Cracked Wheat With Chicken Peas And Spinach Recipe
This yummy Cracked Wheat With Chick Peas And Spinach swept me off my feet, I bet it will do the same to you. Vegetable is the main ingredient in this Cracked Wheat With Chick Peas And Spinach. Cracked Wheat With Chick Peas And Spinach as a Main Dish never fails to impress. Just try this dish and see how you get hooked to it!
Ingredients
2 tablespoons vegetable oil
1 medium-size yellow onion, finely chopped
1 clove garlic, minced
1 medium-size sweet red pepper, cored, seeded, and finely chopped
2 tablespoons lemon juice
1 cupchopped cooked spinach, squeezed dry (1 pound fresh or 10 ounces frozen)
1 tablespoon minced fresh mint or 1 teaspoon mint flakes, crumbled
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8 teaspoon ground red pepper (cayenne)
1 cup cracked wheat
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
4 sprigs parsley (optional 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.
