Mediterranean Pantry Supper Recipes

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MEDITERRANEAN SKILLET SUPPER



Mediterranean Skillet Supper image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 cup cracked wheat
1 and 1/2 cups chicken broth
6 sundried tomatoes, packed in olive oil, finely chopped
2 tablespoons pesto, homemade or store bought
Salt and pepper
16 ounce can chick peas, drained
Plain yogurt or sour cream, optional

Steps:

  • Heat the oil in a large skillet. Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes. Add the broth, cover and cook until the wheat is tender, about 20 minutes. If the wheat is tender but has not absorbed all of the water, remove the cover and cook for another few minutes, stirring occasionally until the excess moisture has evaporated. Add the sundried tomatoes and pesto; season to taste with salt and pepper. Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through. Adjust seasoning. Serve with sour cream or plain yogurt as a topping.

MEDITERRANEAN PANTRY SUPPER



Mediterranean Pantry Supper image

Colorful, light and palate pleasing! We were out of meat so I got creative with a can of tuna, fresh veggies and a few condiments. Cold leftovers were also yummy the next day--kind of like a rice salad.

Provided by Marla Swoffer

Categories     One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 10

1 cup rice
1 (6 ounce) can tuna in water (water packed, preferably albacore)
1/2 cup onion (diced)
1/2 cup red bell pepper (diced)
1/2 cup celery (chopped)
1/2 cup black olives (chopped)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons garlic powder (or garlic powder)
1 teaspoon capers

Steps:

  • While rice is cooking, chop vegetables.
  • Heat 1 T oil in large pan and cook onion, pepper and celery on medium heat until slightly browned and softened (about 5-7 minutes).
  • Turn heat down to low and stir in tuna, olives, capers, 2 T vinegar, 1 T oil, and garlic.
  • Cook for 5 minutes.
  • Add hot cooked rice to pan and remaining 1 T oil and 1 T vinegar.
  • Combine well.
  • Taste and add more seasonings (oil, vinegar, garlic) if your tastebuds say so (my measurements are always approximate).
  • Optional: transfer to a casserole dish and melt cheese over the top in the microwave or oven.
  • Note: the tuna doesn't take over this dish so if you want it to be more"meaty", I would use 2 cans.

Nutrition Facts : Calories 497.5, Fat 18.2, SaturatedFat 2.8, Cholesterol 25, Sodium 438.4, Carbohydrate 61.7, Fiber 3.1, Sugar 4.9, Protein 19.6

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