Whether you need to bring a side dish to a pot luck, are having a crowd over for dinner, or want to serve a light meal to your family, try this orzo recipe – you won’t disappoint! This dish can be put together the day before needed. Just bring it to room temperature and serve. Top the orzo with cooked shrimp or sliced chicken and you will have dinner done!
Orzo with Sun-Dried Tomatoes, Artichokes, Mozzarella, and Raisins
Servings 6
Calories 222kcal
Ingredients
- 1 1/2 cup orzo 10 oz.
- 3 Tbsp pine nuts
- 1 14 oz. can artichoke hearts drained
- 1/4 cup olive oil plus a little more for pasta
- 2 Tbsp red wine vinegar
- 1/2 tsp freshly ground black pepper
- 3/4 tsp sea or kosher salt
- 1/3 cup sliced sun-dried tomatoes
- 1/3 cup golden raisins
- 1/2 cup chopped basil
- 2/3 cup fresh mozzarella cubed
- 1 tsp lemon zest
Instructions
- Cook orzo according to package and drain in a colander. Rinse with cold water and add a little olive oil so pasta doesn't stick together.
- Lightly toast the pine nuts in a skillet, about 2 minutes. Remove from heat.
- Drain the artichokes and quarter.
- In a large bowl, whisk the olive oil, vinegar, salt and pepper.
- To the bowl, add the artichokes, orzo, pine nuts, tomatoes, raisins, basil, mozzarella and zest. Toss together. Serve at room temperature.
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Below is a simple, yet delicious hummus recipe to add to your appetizer table for your simple celebration. Hummus is not the prettiest of food, but by adding toppings and using attractive serving pieces, it will be irresistible!
Hummus
Servings 10
Ingredients
- 1 can garbanzo beans/chick peas
- 1/3 cup liquid from canned beans
- 3 Tbsp lemon juice
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1/4 cup tahini sesame seed paste - be sure to stir well
- olive oil
- paprika
- pine nuts
- Kalamata olives
- pita bread
- celery
Instructions
- Drain the beans and save the bean liquid.
- In a food processor with metal blade, puree the beans along with reserved bean liquid (1/3 cup) with all ingredients up to the olive oil.
- Taste for seasoning and refrigerate.
- We recommend putting the hummus in two bowls. In one, mix in four chopped Kalamata olives and sprinkle a few on top. In the other bowl, toast a tablespoon of pine nuts, add a few to the hummus, and sprinkle the rest on top with a drizzle of olive oil and paprika.
- Toast pita bread in 350° oven for about ten minutes, then cut into triangles. Serve hummus with toasted pita triangles and celery at room temperature.
- Hummus can be stored in the refrigerator for up to one week.
Notes
Other suggestions for additions to the hummus are sun-dried tomatoes, lemon & dill, or anything your heart desires.