Preparation time: 30 minutes
Cooking time: 10 minutes

*Tipiak's gourmet grains contain wheat, barley, wheat and soy flakes. They are sold in France, the UK and some other countries. You can replace the mixture with couscous, bulgur or short--grain rice.

Serve this dish with coppa or slices of dried tomato.

Nutrition:
Our intake of carbohydrates should represent at least 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to the balance of each meal.

1. In an ungreased skillet, heat the chanterelles after cleaning them well.
2. Prepare the pesto: wash and dry the basil and remove the stems. Peel and crush the garlic.
3. In a mortar, grind the basil leaves with a little salt. Add some pepper, the garlic and pinenuts. With the pestle, work everything into a smooth paste.
4. Incorporate the cheese and oil very gradually. Stir until the pesto is creamy and smooth.
5. Meanwhile, prepare the grains or bulgur according to package directions.
6. Add a few spoonfuls of pesto to the grains with the sautéed chanterelles. Sprinkle with pinenuts.

Italian wine suggestion:
Vermentino from Liguria (white)