Recipe: Vegetable Stew with Cracked Wheat in Whole Wheat Bread Bowls

VEGETABLE STEW WITH CRACKED WHEAT
IN WHOLE WHEAT BREAD BOWLS

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 cans (14 ounce each) 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
Whole Wheat Bread Bowls (recipe follows)

Heat oil in a large Dutch oven over medium-high heat; add onion and garlic and saut 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 1 1/3 cups into each bread bowl. Sprinkle with cheese.

Servings: 6

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Whole Wheat Bread Bowls

1 1/4 cups warm water (105-115 degrees F)
1 package active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon olive oil
2 1/4 to 2 3/4 cups bread flour
1 cup whole wheat flour
1 large egg, beaten
1 tablespoon milk

Directions: Preheat oven to 400 degrees F.

Measure water into large bowl; sprinkle in yeast and stir until dissolved.

Add sugar, salt, oil, and 1 1/4 cups bread flour; beat until smooth. Add whole wheat flour and enough additional bread flour to make stiff dough. Turn onto lightly floured board; knead until smooth and elastic, 10 to 12 minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Grease outside of 6 ovenproof bowls that are approximately 4-inches in diameter (10-ounce custard cups).

Punch dough down; divide into 6 pieces. Cover and let rest 10 minutes.

Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough.

Bake for 15 to 20 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls, open side up on baking pan; bake 5 minutes.

*Frozen bread dough can be used. A one-pound loaf will make 4 bowls.

Servings: 6 (4-inch) bowls
Source: Wheat Foods Council