Veggie orzo

0 likes 0 comments Recipe by Jessica

2 cups dried orzo
1 yellow onion, finely chopped
1 Tbs. extra-virgin olive oil
Lemon pepper
Garlic salt
1 16-oz. can artichoke hearts, drained and quartered
1 16-oz. can diced tomatoes (the basil + oregano flavored ones are particularly good for this)
1 16-oz can chickpeas, drained
1 8-oz tub crème fraîche or sour cream
3 Tbs. fresh lemon juice
3 Tbs. coarsely chopped fresh basil (optional, don't add if you use the flavored diced tomatoes)

Prep. Time → 15 min

Cook Time → 10 min

1. Bring a large pot of well-salted water to a boil; I usually throw in a veggie stock bullion cube and the drained liquid from the canned tomatoes. Add the orzo and cook according to package timing until al dente. Drain well.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add 1/3 cup of liquid (can be cooking water from orzo, vermouth, or white wine). Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the chickpeas and tomatoes.

3. Serve with a spoon full of sour cream mixed into the dish.

4. **You could replace the chickpeas with canned tuna if desired.

main courses, main courses, vegetarian, all week February 20, 2017 22:29

Author finecooking.com/recipes/le...

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