Ingredients
- 2 cups Anna Orzo
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 3 cups Cento Organic Vegetable Stock
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained and sliced
- 1/2 cup Cento Red Yellow Roasted Peppers, drained
- 8 oz Goat Cheese, crumbled
- 1/4 tsp Cento Crushed Red Pepper
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 cup Fresh Basil Leaves, chopped
Directions
Begin by sautéing chopped onions in olive oil until translucent. Add garlic, salt, black pepper, and crushed red pepper. Add the orzo and vegetable broth to the skillet. Bring it to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed. Next, stir in goat cheese until it melts and blends into the orzo. Add diced red and yellow peppers, artichoke hearts, and sun-dried tomatoes. Cook everything together for another 2-3 minutes to combine flavors. Finally, garnish with freshly chopped basil before serving. Serves 4-6.
