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Orzo pilaf
Published: 3/24/2011 11:28 AM
Last Modified: 3/24/2011 11:28 AM

When an email pops up from Tulsa World reader Parthena Hatch, I know she's going to share something delicious.

She's an adventurous cook, who might bake Polish pastries one day and then a rich stew the next.

Today she shared with me a super recipe for an orzo pilaf. She says it's great for "veggie folks," those of you who are vegetarians or try to do meatless Mondays.

She says the kalamata olives and artichoke hearts are the secret. I plan on making it soon as a meal for myself and as a sidedish with fish for my kiddos.

Orzo Pilaf
8 ounces orzo pasta
2 tablespoons olive oil
1 large red sweet yellow onion, chopped
3 cloves fresh garlic, minced
1 can garbanzo beans, drained
2 (10-ounce) packages fresh spinach
2 cans diced tomatoes, drained
2/3 cup Greek kalamata olives, pitted and sliced
1 cup artichoke hearts, diced
1/4 cup fresh parsley, minced
1 tablespoon fresh basil, minced, or 1 teaspoon dried basil
1 teaspoon fresh oregano, minced, or 1/2 teaspoon dried oregano
Salt and pepper, to taste
Crumbled feta cheese for topping

1. Cook the orzo in salted, boiling water for 5 to 7 minutes or until al dente. Drain and set aside.

2. Heat oil in a large, heavy skillet. Cook the onion and garlic for about 5 minutes. Add the garbanzo beans and spinach. Stir and cook until the spinach is wilted. Add the tomatoes, olives, artichokes and herbs. Stir and simmer for several minutes. Add salt and pepper, to taste. Serve hot over orzo. Top with feta.


Reader Comments 3 Total
Dr. Strangelove (last year)
Orzo or Ouzo?

;-)
grizz (last year)
Why can't I bookmark this?
Ferris Bueller (last year)
Ever dance with the devil in the pale moonlight, WebG?
3 comments displayed


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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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