Vegetables with Orzo
Description
This dish had an excellent combination of flavors and might have even tasted better the next day once they had had time to meld together. I loved the pop of the different colors and I’ll take any chance to use artichoke hearts. This was a great side dish on its own and would also work well served with chicken or fish!
Ingredients
- 1 cup dried orzo
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1/3 cup sundried tomatoes in olive oil, roughly chopped
- 1/2 bunch of asparagus, stems removed and cut into 2 inch pieces
- 1 orange pepper, cut into 2 inch slices
- 1 small can of artichoke hearts, drained and quartered
- 1/2 cup frozen peas
- 1/2 cup chicken stock
- juice from 1/2 lemon
- salt and pepper to taste
- 4 oz goat cheese, crumbled
- Parsley, thyme, and oregano for garnish
Directions
- Cook the orzo according to the directions on the box and set aside
- Blanch the asparagus and peas by bringing a small pot of water to a simmer, dropping in the vegetables for 2 minutes, and then running under cold water or submerge in an ice bath to bring out the bright green color. Set the green vegetables and the orzo aside
- In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and cook for 30 seconds. Add the pepper and cook for 1 minute, then add the sundried tomatoes and cook for 1 minute, then the artichokes for 1 minute and then the blanched peas and asparagus. Add the chicken broth, orzo, lemon juice, and plenty of salt and pepper and allow to simmer for about 3 minutes to bring all the flavors together. Remove from the heat and add the goat cheese and herbs and additional salt and pepper. Enjoy as a stand alone or as a pairing to fish or chicken.
- Recipe from Get off your Tush and Cook