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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: