Orzo with Artichokes and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 side-dish servings
- 3/4 teaspoon salt
- 3 tablespoons pine nuts
- 1/2 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons red-wine vinegar
- Carbohydrate 65 g(22%)
- Fat 19 g(29%)
- Fiber 8 g(33%)
- Protein 14 g(27%)
- Saturated Fat 2 g(12%)
- Sodium 478 mg(20%)
- Calories 477
Preparation Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander. While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop. Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly. Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
Preparation Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander. While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop. Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly. Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
