Bulgar Wheat, Heartland, 1 cup Red Ripe Tomatoes, 1 cup cherry tomatoes Asparagus, fresh, 1 cup chopped Onions, raw, 100 grams Garlic, 3 cloves Swanson Certified Organic Free Range Chicken Broth, 1 cup Water, tap, 1 cup Olive Oil, 3 tbsp Lime Juice, 1 lime
Cook wheat in broth and water. Roast garlic, tomatoes and asparagus at 425 degrees for 40-45 minutes. Saute olive oil and garlic in a non-stick pan with a spritz of cooking spray and a teaspoon of water, if needed. Mix olive oil and lime juice with your preferred no salt added spices, and set aside. Combine cooked wheat, roasted and sauteed vegetables and season to taste.