Mediterranean Orzo is a great vegetarian dish. You can serve it as a side or as your main course. It’s great warm or cold. I personally like to add some grilled shrimp or chicken and make a meal of it.
After watching Down To Earth, the Zac Efron documentary on Netflix, I have officially decided that I will make pasta my main food source. Starting with this Mediterranean Orzo, Cin Cin!
Ingredients
- 16oz. orzo
- 4 cups of chicken or vegetable broth (optional) you can use water
- 3 tbsp. olive oil
- 4 tbsp. lemon juice and zest of ½ lemon
- 4 cloves of garlic chopped
- ½ large onion finely diced
- 3oz. sun-dried tomatoes not in oil
- 1 cup chopped Kalamata olives or/and some of your favorite olive tapenade
- 3oz. herb feta
- 4 large basil leaves
- ¼ cup of each, parsley, dill and cilantro loosely packed
- Salt and pepper to taste
- 1 tsp. dried oregano
- Sprinkle of red pepper flakes
- 1 jar of chopped marinated artichokes
- Salt and pepper to taste
Directions
- In a large skillet heat up 1 tbsp. olive oil, add onion and sauté until softened. Once softened add the chopped garlic and cook for 2 minute until fragrant. Then remove from heat into a separate bowl and set aside.
- In that same skillet add two tbsp. of olive oil and orzo to toast. Toast orzo for about 5 minutes and make sure you stir it often to not burn. It’s ok if it gets a little brown, it will give it a nutty taste.
- Add 4 cups of broth or water to the orzo and bring to a boil. Cook for 10 minutes or until water has evaporated and orzo is slightly under-cooked then remove from heat.
- In food processor, add 1 tbsp. olive oil, sprinkle of salt, lemon juice, zest of lemon, pepper and fresh herbs and pulse until finely chopped. Add it to orzo and toss.
- Add in the rest of the ingredients to the orzo and toss. Taste for seasoning and then serve.