 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
|
This recipe originated with Guy Fieri. Has nearly everything in it, but the kitchen sink, a meal in itself. I substitute rice for the orzon, as it is gluten-free. The two hours is not cooking time, but marinating time. Ingredients:
1 tablespoon garlic, minced |
1/4 cup vinegar |
1/2 cup olive oil |
1/4 cup olive juice, from can |
1 tablespoon fresh lemon juice |
1/2 teaspoon red chili pepper flakes |
1 teaspoon fresh ground pepper |
1 carrot, peeled and diced |
1/2 cup diced black olives |
1/2 cup green olives |
1/2 cup marinated artichoke hearts, diced (or more) |
1/2 cup roasted red pepper, diced |
1/2 cup dice celery |
1/2 cup red onion, minced |
3 cups cooked orzo pasta (i use rice) |
1 cup feta cheese |
8 -10 bibb lettuce cups (optional) |
1/2 cup roma tomato, diced |
Directions:
1. Put the first 8 ingredients into a food processor. Pulse until well chopped, but not pureed.
2. Transfer to a bowl. Add remaining vegetables and olives, cover with plastic wrap. Place in refrigerator and allow the flavors to marry for 2 to 4 hours.
3. Add the cooked orzo (or substitute cooked rice) to the marinated vegetables, toss, then add feta cheese and toss again.
4. Serve in Bibb lettuce cups and top with tomatoes.
|
|