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Recipe of the month
Greek Wrap

Recipe Details
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Vegetable Stew w/Cracked Wheat in Bread Bowl
Ingredients:
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1 medium zucchini, thinly sliced
8 ounces fresh mushrooms, sliced
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
2 - 14 ounce cans diced tomatoes
1 - 8 ounce can tomato sauce
1 -10.5 ounce can low-fat chicken broth
2/3 cup cracked wheat
1 - 16 ounce can kidney beans, drained
1 - 16 ounce can green beans, drained
1/4 cup fresh parsley
3/4 cup shredded mozzarella cheese
Directions: Heat oil in a large Dutch oven over medium-high heat; add onion and garlic and sauté 5 minutes or until tender. Add zucchini and mushrooms and cook 5 minutes.

Add Italian seasoning, crushed red pepper, tomatoes, chicken broth, and wheat. Bring to a boil, cover, reduce heat and simmer 30 minutes. Uncover, add kidney beans, green beans and parsley; simmer until heated through.

Ladle about 11/3 cups into each bread bowl. Sprinkle with cheese.
Servings: 6
Calories/Serving: 292
Nutrition: Each serving provides approximately: 292 calories; 16 g protein; 45 g carbohydrates; 14 g fiber; 7 g fat (2 g saturated); 8 mg cholesterol; 75 mcg folate; 2 mg iron; 980 mg sodium.
Source: Wheat Foods Council
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Comments about this recipe
Nancy Gronstrom 9/9/2007 6:22 PM
delicious
Bette Ann 7/2/2007 12:01 AM
We loved this recipe. I also made whole wheat bread bowls which were wonderful with this stew. I wasn't sure I would like cracked wheat in a stew but I wasn't like any cracked wheat I had eaten before. My family loved it and didn't even know they were eating a lower cal meal that was full of whole grains as well.
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