Tuesday, June 4, 2013

Orzo with Artichokes and Pine Nuts

The official start of summer (i.e. warm weather and the ever-present smell of grilled foods) is now here and if you're like me, you're lucky to have friends who host a fair number of BBQs. They truly are synonymous with long holiday weekends and tailgates. Sure, you could bring a bag of chips, or pick up a six-pack of beer, but if you're like me, you use these opportunities to try out a new side dish.

The following recipe covers several bases.

1) It's easy.
2) It's healthy.
3) It uses very basic ingredients, most of which you may have sitting in your cupboard.
4) Did I mention it's easy?

Orzo with Artichokes and Pine Nuts (serves 4)

  • 1 1/2 cups orzo (10 oz)
  • 3 TB pine nuts
  • 1 (14-oz) can whole artichoke hearts (not marinated)
  • 1/4 cup extra-virgin olive oil
  • 2 TB red-wine vinegar
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 tsp finely grated fresh lemon zest

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.

While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop. 

Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly. 

Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

No comments:

Post a Comment