October 28, 2013

Greek Orzo with Artichokes

Orzo, check.
Artichokes, check, check.
Cheese, check, check, check!

This is a great side dish, or accompaniment to any grilled protein, however in a giant bowl with seared spicy shrimp makes it a great crowd pleasing main dish.
I adapted this recipe from Mary Hobika, and I admit that hers was better, but this might be a close contender.
Thank you Mary for the inspiration!

Serves a million hungry people

1 box of orzo, cooked al dente
1 cucumber, seeded and chopped (peeled optional)
1 red pepper, seeded and finely chopped and/or two cups of grape tomatoes, quartered (or roasted tomatoes are delightful too)
4 green onions, chopped 
1 cup of chopped dill (or more to liking)
1/2 cup of chopped mint
1/2 cup of chopped parsley
salt and pepper to taste
Olive oil to coat
The juice from two lemons + tsp. of lemon zest

2 cups of feta cheese
1 can of artichoke hearts, artichoke hearts quartered

Optional: Grilled shrimp that was tossed with olive oil, salt and crushed red pepper before grilling

Boil water and dump in the orzo. Add a tablespoon of salt. Stir and cook to package directions.
While the orzo is cooking, clean and chop all of your vegetables and your herbs. Juice and zest your lemons.
When the orzo is cooked, toss with olive oil and lemon juice. 
Toss in all of your ingredients. 
Salt and Pepper to taste
Optional: Add grilled shrimp
This recipe is so adaptable. Feel free to adjust the ingredients to your liking. Especially the herbs. If you like dill, add more dill...and on, and on....


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