By TULSA TO DO on Mar 24, 2011, at 11:28 AM Updated on 3/24 at 11:28 AM
TASTE
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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.
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