Winner Sides

Wed, 27/05/2009
Last weekend when we were visiting R and G's Grandma Sheri and Papa, Grandma Sheri whipped up this orzo dish. It seems that every time we visit, I come back with some new recipe to take home with me. Grandma Sheri always has a wonderful smorgasbord of foods when we come to visit, but I have come to especially anticipate her wonderful side dishes. You see, I seem to have trouble picking side dishes for our family, but Grandma Sheri really knows how to choose them. The Basil Succotash and Rice and Bean Salad that I have on my other blog, Sweet Peas and Pumpkins are from Grandma Sheri. Both are true winners, solid recipes that go well with endless meals. This last visit garnered yet another winner recipe, Orzo with Olives, Artichoke Hearts and Feta. Make a big batch and use it as a side dish for a meal, then add cooked chicken, beans or shrimp and have it for lunch a couple times too. Orzo with Olives, Artichoke Hearts and Feta 1 cup orzo 1 - 15oz can artichoke hearts, drained and chopped 1/2 cup Kalamata olives, pitted and chopped 1/2 cup crumbled feta cheese 2 tablespoons chopped fresh basil or oregano 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground pepper Cook the orzo according to the directions. While the orzo is cooking, mix the artichoke hearts, olives, feta cheese and basil in a bowl. Drain the pasta and mix with the vegetables. Toss well. Immediately before serving, add the olive oil and ground pepper. Serves 4, but can easily be doubled to accomodate extra servings for lunches. SPC
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