Flavored with delicate saffron, roasted red pepper and umami-rich porcini mushrooms, our Mediterranean Orzo makes a perfect canvas for pasta salad. We add artichoke hearts and Premium Pine nuts for contrast and crunch
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Ingredients
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4 Cups Water
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1 Cup Mediterranean Orzo
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3 Tablespoons Premium Raw Pine Nuts
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1 (14 Oz.) Can Whole Artichoke Hearts, not marinated
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1/4 Cup Olive Oil
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2 Tablespoons Red Wine Vinegar
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3/4 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1 Teaspoon Fresh Parsley, chopped
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Zest Of 1 Lemon
Directions
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Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool and set aside.
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Toast pine nuts in skillet, stirring frequently until fragrant. Remove from heat.
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Drain artichoke hearts, rinse and coarsely chop.
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Whisk together olive oil, vinegar, salt and black pepper in large bowl. Add orzo and remaining ingredients, and toss together to combine.