Monday, September 12, 2011

Mediterranean Style Veggies & Orzo

The tomatoes, onion, and zucchini came straight from the garden. It was very flavorful even though I forgot the garlic and we had no feta cheese. Bummer! I think the feta and artichoke hearts really make this dish. We did have Parmesan cheese, a delicious solution. This would be a lovely accompaniment to a Lemon Roasted Chicken. Mmmm. . . We added some shredded rotisserie chicken to make it a main dish rather than a side.

1 1/2 cups of cooked orzo (3/4 cup dry)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1/2 cup chicken broth
1 small zucchini
1 can (14 ounces) artichoke hearts, drained & chopped into eighths
1 small tomato, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
1 can sliced black olives

In a  large nonstick skillet, heat the olive oil over medium heat. When the oil  shimmers, add the chopped onions and a pinch of salt. Saute the onions until tender, about 5 minutes. Add the garlic and saute for 1 minute.

Add the zucchini and chicken broth then reduce the heat. Let the zucchini simmer until it is crisp tender (about 5 minutes).

Add the orzo, artichokes, tomato, oregano, salt and pepper. Stir together and allow the mixture to heat through before serving.

Serve sprinkled with feta (or Parmesan) and topped with black olives.

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