Mediterranean Cachet
(from reenum’s recipe box)
Source: Wraps: Easy Recipes for Handheld Meals by Sarah Corpening Whiteford
Prep time: 25 minutes
Cook time: 10 minutes
Serves 4 people
Categories: mediterranean, sandwich
Ingredients
- 3.5 c. cold water
- 0.75 c. uncooked long grain white rice
- 1 tbsp plus 2 tsp extra virgin olive oil
- Kosher salt (if using table salt, use 0.5 the amount)
- 0.25 tsp saffron threads
- 0.125 tsp turmeric
- 2 c. dry white wine
- 2 bay leaves
- 1 lb. bay scallops
- 1 6.5 oz. jar artichoke hearts, drained and chopped
- 0.75 c. roasted red peppers, drained and chopped
- 0.25 c. piyyed and chopped kalamata olives
- 1 tbsp fresh lemon juice
- 1 tbsp fresh thyme
- 2 tsp. fresh rosemary
- 1 tsp. minced garlic
- 4 10-11 in. flour tortillas
Directions
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mbine 1.5 c. of cold water, rice, 2 tsp of olive oil, 0.5 tsp kosher salt, saffron, and turmeric in med. saucepan.
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Bring to boil over low heat.
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Simmer, covered, until all liquid is absorbed, about 20 mins. Don’t stir while rice is cooking.
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Combine remaining 2 c. water, wine, bay leaves, and 1 tsp. kosher salt in med saucepan over medium high heat. Bring to boil.
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Add scallops and cook until scallops become opaque, about 2 minutes. Drain liquid and return scallops to pan.
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Add rice, artichokes, bell pepper, olives, lemon juice, thyme, rosemary, garlic, and remaining 1 tbsp olive oil to pan with scallops, heat over low heat.
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Cook until warm, 2-3 mins.
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Divide scallop mixture among tortillas and wrap.