Vegetables with orzo


This dish had an excellent combination of flavors and might have even tasted better the next day once they had had time to meld together. I loved the pop of the different colors and I’ll take any chance to use artichoke hearts. This was a great side dish on its own and would also work well served with chicken or fish!



  • 1 cup dried orzo
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/3 cup sundried tomatoes in olive oil, roughly chopped
  • 1/2 bunch of asparagus, stems removed and cut into 2 inch pieces
  • 1 orange pepper, cut into 2 inch slices
  • 1 small can of artichoke hearts, drained and quartered
  • 1/2 cup frozen peas
  • 1/2 cup chicken stock
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 4 oz goat cheese, crumbled
  • Parsley, thyme, and oregano for garnish
  • Cook the orzo according to the directions on the box and set aside
  • Blanch the asparagus and peas by bringing a small pot of water to a simmer, dropping in the vegetables for 2 minutes, and then running under cold water or submerge in an ice bath to bring out the bright green color.  Set the green vegetables and the orzo aside
  • In a large skillet, heat the olive oil over medium high heat.  Add the minced garlic and cook for 30 seconds.  Add the pepper and cook for 1 minute, then add the sundried tomatoes and cook for 1 minute, then the artichokes for 1 minute and then the blanched peas and asparagus.  Add the chicken broth, orzo, lemon juice, and plenty of salt and pepper and allow to simmer for about 3 minutes to bring all the flavors together.  Remove from the heat and add the goat cheese and herbs and additional salt and pepper.  Enjoy as a stand alone or as a pairing to fish or chicken.

Recipe from Get off your Tush and Cook

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