Orzo With Chick Peas (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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An easy, Greek, vegetarian 30 Minute Meal by Rachael Ray from her Episode: Light and Luscious. I also think some spinach, a few sundried tomatoes and roasted red pepper would be great in here too. As I find frequently with RR recipes, they are pretty bland unless you dump in the salt; for this reason, I have added Greek Seasoning as an ingredient which brings it up to a 5 star recipe in my opinion. Ingredients:
salt |
1/2 lb orzo pasta |
2 tablespoons extra-virgin olive oil |
1 small zucchini, diced |
1/2 red onion, chopped |
3 garlic cloves, chopped |
salt & freshly ground black pepper |
1/2 teaspoon all purpose greek seasoning (or more to taste) |
1 (15 ounce) can chickpeas, drained |
1/2 cup fresh parsley leaves, chopped |
1/4 cup mint leaf, finely chopped (i leave this out) |
1/2 cup feta cheese, crumbled (divided) |
Directions:
1. Bring a large pot of salted water to a boil. Add orzo and cook to al dente (per directions on the package).
2. In the meanwhile, heat extra-virgin olive oil in a skillet; add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender.
3. Add chick peas and heat through.
4. Toss with herbs, orzo and 1/4 cup of cheese.
5. Adjust salt and pepper and serve, sprinkling remaining 1/4 cup of cheese over top of each serving.
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