Mediterranean Skillet Supper

1. 1

   Heat the oil in a large skillet.

2. 2

   Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes.

3. 3

   Add the broth, cover and cook until the wheat is tender, about 20 minutes.

4. 4

   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.

5. 5

   Add the sundried tomatoes and pesto; season to taste with salt and pepper.

6. 6

   Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through.

7. 7

   Adjust seasoning.

8. 8

   Serve with sour cream or plain yogurt as a topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.