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Orzo with Olives and Artichokes
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: French, Italian, Middle Eastern
Ingredients:
  • 1 cup orzo
  • 2 cloves garlic, minced (~2 tsp)
  • 2 tsp vinegar, white wine
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1/4 tsp pepper, black freshly ground
  • 2 cups chickpeas / garbanzo bean, canned no salt added, drained, rinsed
  • 1 cup artichoke hearts, canned in oil, drained, rinsed
  • 1/4 cup tomatoes, sun-dried, in oil, chopped
  • 1/4 cup, chopped olives, kalamata
  • 1/2 cup parsley, fresh italian / flat leaf, chopped
  • 1 tbsp oregano, fresh, chopped
  • 1/4 cup onion, green / scallion, chopped
  • 4 cups mixed greens, mesclun
  • 1 tbsp lemon juice
  • 3 tbsp flax seed
Instructions:
  1. Cooking
    1. Cook the orzo in a pot of boiling salted water for about 7 minutes, until "al dente".
    2. Drain the cooked orzo and rinse under cold water.
    3. Meanwhile, whisk together the minced garlic, white wine vinegar and Dijon.
    4. Add the olive oil and pepper and whisk until emulsified.
    5. Combine the cooked and well drained orzo with the chickpeas, artichokes, sun-dried tomatoes, Kalamata olives, parsley, oregano and green onions.
    6. Pour the dressing over top.
    7. Add the mixed greens and toss to coat.
    8. Drizzle with lemon juice.
    9. Divide among plates and top with flax seed.
Nutritional Facts
Nutrient (per serving)% DV
Calories 49825%
Total Fat 15g22%
    Saturated Fat 2g9%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 225mg9%
Total Carbohydrate 77g26%
    Dietary Fiber 15g62%
    Sugars 7g--
Protein 19g38%
Vitamin A 3723iu74%
Vitamin C 46mg76%
Calcium 239mg24%
Iron 8mg42%