This meal came together one night when I got home late and had no idea what to make for dinner (a week I had not done my menu planning). I looked to see what was in the refrigerator and what pantry staples I had on hand. This is what I came up with. Amazingly, my rosemary is still going strong outside (a hearty herb!) so I was excited to use it. You can throw the vegetables together and while they are roasting, cook the orzo. The roasted rosemary will make your home smell yummy! If there are vegetables you would like to add or ones you don’t like and want to leave out – go ahead this is a versatile recipe!
Ingredients: Roasted Vegetables
8 ounces mushrooms, cleaned and quartered (I used baby bellas – mini portabella mushrooms)
1 can quartered artichoke hearts (14 ounces), drained and rinsed
1 can (large) small, black, pitted olives, drained and rinsed
1 cup sweet peppers, chopped (about 7 small)
1/2 cup onion, chopped
2 sprigs of fresh rosemary (about 4 inches each)
1 garlic clove, minced
1/2 teaspoon kosher salt
2 Tablespoons olive oil
Directions for Roasted Vegetables
1. Preheat oven to 450F
2. Mix all ingredients and place on a sheet pan or roasting pan
3. Roast vegetables 20-30 minutes (stirring half-way through cooking time) or until vegetables are cooked but not mushy. Start on orzo (see below)
4. Remove rosemary stems (the leaves will probably fall off and are edible so I just leave them in). Add to orzo when it is finished.
Ingredients for Orzo
1 1/2 tablespoon butter
2 cups orzo
3 cups chicken stock
2 tablespoon freshly grated Parmesan
1/8 teaspoon salt (I used truffle salt but this is optional – I was feeling gourmet 😉
Directions for Orzo
1. Add butter to medium-sized sauce pan and melt.
2. Add orzo, stirring to coat with butter and add chicken stock.
3. Bring to a boil, reduce heat to low and cook orzo 20 minutes or until water is absorbed but orzo is still creamy. (I check on it occasionally and stir it).
4. Add grated Parmesan and salt, stir.
5. Add roasted vegetables.
Source: Lindsay Lou Original