Mediterranean Pantry Supper Recipes

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.

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.