Artichoke Tomato Orzo.
My Artichoke Tomato Orzo is a quick and nutritious side dish that pairs perfectly well with grilled or oven roasted lamb or protein of choice; of course it is equally a delicious stand alone vegetarian entrée or warm salad. I always have left over cooked pasta or rice just waiting to be reinvented into another meal. My Artichoke Tomato Orzo is a perfect example of using left over cooked orzo pasta and turning it into another nutritious meal! My Artichoke Tomato Orzo is seasoned with traditional Greek spices, filled with healthy and liver cleansing artichoke hearts and rounded out with flavorful heart healthy tomato bruschetta! This dish will be one of your keeper recipes, a simply natural dish that you will make time and again. I recommend serving my Artichoke Tomato Orzo with lamb and a dry wine of choice. Enjoy!
1/4 cup extra virgin olive oil
1 medium organic red onion, peeled and chopped
1 can quartered artichoke hearts, drained
1 tablespoon hot pepper garlic sauce, DeLallo or similar
1/2 teaspoon dried organic Greek oregano leaves
1/2 teaspoon dried organic dill leaves
Ground organic black pepper to taste
1/2 cup tomato bruschetta, DeLallo or similar
1/2 pint of organic grape tomatoes, cut in half
2 cups cooked orzo pasta
Dash or two of white wine
Heat the oil in a medium fry or chef’s pan to medium high
Add the onions and cook until softened
Add the artichoke hearts
Stir in the hot pepper sauce, oregano, dill and black pepper
Mix in the tomato bruschetta and grape tomatoes
Add the cooked orzo pasta and the dash of wine
Reduce to simmer and cook for just a minute or two
Remove from heat, let rest covered for a few minutes before serving
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