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Vegetable Bean & Cheese Casserole




Source of Recipe


Unknown


List of Ingredients




Vegetable Bean & Cheese Casserole


4 oz. uncooked cracked wheat (bulger), get at health food store
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)

Recipe




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.