Vegetarian Vegetable Bean Cheese Casserole
Ingredients
4 oz. uncooked cracked wheat (bulger),
1 3/4 C. boiling water
2 packets instant vegetable broth & seasoning mix
2 tsp. vegetable oil
1/2 C. each diced red bell pepper & sliced scallions (green onions)
2 sm. garlic cloves, minced
9 oz. pkg. (2 C.) frozen artichoke hearts, thawed
8 oz. rinsed, drained, cooked chick peas (garbanzos)
2 C. canned Italian tomatoes
2 Tbsp. tahini (sesame paste) (oil may be substituted)
2 oz. shredded Muenster cheese
Garnish (2 Tbsp. chopped fresh parsley)
Cooking Instructions
In medium mixing bowl combine cracked wheat, water and broth mix; set aside. In a 9″ non-stick skillet heat oil; add bell pepper, scallions and garlic and cook over medium high heat until tender crisp, about 1 minute. Add artichokes and chick peas and cook, stirring frequently, for 1 minute. Add tomatoes and tahini and stir to combine. Reduce heat to low and let simmer until flavors blend, about 8 minutes. To serve, stir cracked wheat mixture and arrange on serving platter; top with artichoke mixture. Sprinkle with cheese and garnish with parsley. A GREAT vegetarian dish. Ask frozen foods clerk for artichoke hearts if you cannot locate them in frozen foods case.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)