Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Wheat flakes |
| 3 ounces | Onion; chopped |
| 3 ounces | Tomato; chopped |
| 3 ounces | Green pepper; chopped |
| 1½ ounce | Scallions; chopped |
| 1½ ounce | Almonds; blanched, slivered |
| ¼ teaspoon | Thyme |
| ¼ teaspoon | Sage |
| ¼ teaspoon | Curry |
| ½ teaspoon | Salt |
| 2 tablespoons | Sesame oil |
Preheat oven to 375 deg. Lightly grease 4 x 8 baking dish with sesame oil. Cook wheat flakes in 12 ounces of water for 10 to 12 minutes. Saute vegetables, almonds, thyme, sage, curry and salt in a skillet with sesame oil for 5 minutes. Combine with wheat flakes and transfer to baking dish and bake for 15 minutes.
Serves 2.
From the files of DEEANNE