Mediterranean Orzo with Sun-Dried Tomatoes

How about we whip up a quick and delightful Mediterranean dish tonight? This easy recipe for Mediterranean Orzo with Sun-Dried Tomatoes is a real crowd-pleaser. This recipe is perfect as a hearty side dish or vegetarian main course. It is packed with flavors that will leave your taste buds singing.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 24

Total Time 49

Servings

Calories 347kcal

Author Wendy Polisi

Ingredients

1 tablespoon extra-virgin olive oil
1 onion chopped
1 teaspoon minced garlic
½ teaspoon roasted red pepper flakes
12 ounces orzo I used DeLallo; gluten free if necessary
2 ½ cups vegetable broth
½ cup white wine
3 ounces goat cheese crumbled
14.5 ounces quartered artichokes drained and rinsed
⅓ cup sun-dried tomatoes rehydrated and sliced
⅓ cup diced roasted red pepper

Instructions

Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 8 minutes. Stir in garlic and red pepper flakes and season to taste with salt and pepper. Cook for 1 more minute. Add orzo and cook for three more minutes, stirring often.
Stir in broth and wine and bring to a simmer. Simmer for about 12 minutes, until orzo is al dente. Stir in coat cheese and cook for two minutes. Add artichokes, sun-dried tomatoes and roasted red peppers to the pan and cook until the vegetables are warmed though, about 3 minutes.
Season with salt and pepper and garnish with parsley if desired. Serve immediately.

Nutrition