Wednesday, January 6, 2016

One-Pot Orzo with Feta, Olives and Artichokes

I saw this recipes on The Kitchn and knew I was going to make it soon; it has a lot of my favorite Greek flavors, plus easy orzo.  I made this a while ago and I've forgotten if the kids liked it or not. Oh well.  Two of them are addicted to Kalamata olives, so probably.  I roasted my own tomatoes to use in this, instead of store-bought sun-dried.  I used artichokes hearts marinated in olive oil that I buy from a local olive oil farm/factory.  They're very good, but use whatever you have.
One-Pot Orzo with Feta, Olives and Artichokes
adapted from The Kitchn

2 tablespoons olive oil
1 large yellow or white onion, diced
3 cloves garlic, minced
1 1/2 cups orzo
4 cups vegetable broth
1 cup feta cheese, plus additional for serving
1 cup marinated artichokes, drained and roughly chopped
1/4 cup pitted kalamata olives, finely chopped, plus additional for serving (I didn't chop, oops)
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped (again, forgot to chop)
1/2 cup fresh parsley, minced
1/4 cup toasted pine nuts (optional)
Salt and pepper to taste

1.  In a high-sided 10-inch skillet or Dutch oven, warm the olive oil over medium-high heat. Stir in the onion and sauté until beginning to soften, about 5 minutes. Add the garlic and orzo, and cook for an additional 3 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce heat and simmer, stirring frequently (make sure the orzo doesn't stick to the bottom of the pan). Continue cooking until the orzo is al dente and suspended into a thick, creamy broth, 9 to 15 minutes (depending on your brand of orzo).

2.  Add the feta cheese, artichokes, olives, sun-dried tomatoes, and parsley, and stir until well combined. Season to taste with salt and pepper. Serve each dish with pine nuts and additional olives and feta cheese sprinkled on top, if desired.
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