Mediterranean Orzo Vegetable Pilaf

Submitted by Trisha W

"This pilaf is flavored with white wine and spiced with mediterranean vegetables such as; olives, capers and chickpeas in addition to the regular onion and bell pepper. Makes a wonderful side dish."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 cup orzo pasta, uncooked
• 2 tablespoons green onions, finely chopped
• 1 (14 ounce) can vegetable broth
• 1⁄3 cup white wine
• 1⁄4 cup bell pepper, chopped (green or red)
• 3⁄4 cup chickpeas (or garbanzo beans)
• 1⁄4 cup kalamata olive, chopped
• 1 tablespoon capers
• 2 tablespoons parmesan cheese

directions

1. In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
2. Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
3. Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
4. Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
5. Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

Reviews

[Elly in Canada]

A tasty, simple to make side dish with great Mediterranean flavours. I added a little extra white wine. Served it with BBQ pork souvlaki!

 

[Steve P.]

This was pretty good, but admitedly I altered the recipe to suit my tastes. I like wine for drinking, but have never cared for it's flavor in food so I left it out. I know it's supposed to end up a "Pilaf" but I followed the recipe as is except for the wine, and after it was cooked I substituted 1/3 cup of white wine vinegar for the wine I left out durring the cooking phase. I stirred the vinegar into the already cooked pilaf and chilled it. Thus serving it as a salad instead.

 

[PanNan]

Outstanding! The orzo was still a little creamy which reminded me of risotto, but a lot less trouble. The flavor was great. The whole family had seconds. I served it with a grilled pork loin rubbed with Mean's fennel seasoning. What a meal! Thanks for sharing this creation. We'll definitely make it again.

 

[MsBindy]

I really enjoyed the mix of flavors in this dish. I used a red wine rather than white, which gave it a bit of a darker color, but thought that the taste was very appealing. I served several different dishes tonight, and DH polished this one off in to time!