Skillet Orzo with Tuna
Tonight we had a relatively easy meal that I picked out of the December 2013 Food Network magazine. Skillet Orzo with Tuna. Paula and TJ were not thrilled about the tuna but decided to give it a try based on the other ingredients.
Heat 2 tablespoons of olive oil
in a large skillet over medium-high heat. Add 1 thinly sliced clove of garlic and 2 thinly sliced scallions
and cook, stirring, 1 minute. Add 1 14-ounce can of diced tomatoes and 1/4 teaspoon dried oregano and cook, stirring, another 3 minutes. Stir in 21/2 cups water, 1 1/2 cups orzo, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in 1 14 ounce can of cannelini beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.Add 1 small thinly sliced red or green bell pepper
and continue cooking, covered, until tender, about 3 minutes. Stir in 1 5 ounce can of tuna, 2 tablespoons of lemon juice
and 2 tablespoons of chopped fresh parsley. Season with salt and pepper. Top with the remaining thinly sliced scallions.