One-Pot Orzo with Artichokes and Tomatoes
EASIER
VEGETARIAN
Makes 6 servings
Think of this as a pasta version of a Greek-inspired risotto. Tiny orzo pasta is cooked in a sauce loaded with veggies and spices, then tossed with plenty of cheese. For a larger meal, consider using this orzo dish as the base for swordfish or shrimp kebabs.
2 tablespoons olive oil
1 small yellow onion, chopped
1 medium yellow bell pepper, stemmed, cored, and chopped
2 teaspoons minced garlic
1 pound fresh plum tomatoes, chopped
2 teaspoons dried oregano
2 teaspoons dried dill
½ teaspoon ground cinnamon
½ teaspoon table salt
4 cups (1 quart) vegetable broth
12 ounces dried orzo
9 ounces frozen artichoke heart quarters, thawed
1½ cups crumbled feta (about 8 ounces)
1. Warm the olive oil in a Dutch oven set over medium heat. Add the onion, bell pepper, and garlic; cook, stirring often, until the onion turns translucent, about 3 minutes.
2. Stir in the tomatoes, oregano, dill, cinnamon, and salt. Cook, stirring occasionally, until the tomatoes begin to soften and collapse, about 4 minutes.
3. Stir in the broth, orzo, and artichoke quarters. Bring to a full simmer, then cover and reduce the heat to low. Simmer slowly for 5 minutes. Then continue simmering, covered but stirring often, for 5 minutes. Finally, simmer uncovered, stirring almost constantly to prevent sticking, until the pasta is tender, about 5 minutes longer.
4. Remove from the heat, crumble the feta on top, and stir well. Cover and set aside for 5 minutes to blend the flavors and absorb any remaining liquid.
Voilà! Save the liquid from any feta or fresh mozzarella container to add to your pasta sauce for extra flavor.