Good morning everyone, as you can see, I'm on a roll. I'm trying to make up for lost time since I didn't post too many recipes in February or the beginning of March. So now I'm making it up to you.
Here is another recipe for a salad that I just love. It would make a great meal on a warm summer evening, (wishful thinking!) but I usually just eat it for lunch. It's quick and easy. The original recipe came from a magazine called Cook Fresh. It's published by Fine Cooking, the people who do Moveable Feast. I love their magazines; they only come out quarterly, but the recipes are always great and use fresh, seasonal ingredients. This one was from the Spring of 2014 issue. Of course, I made a few changes, because that's who I am!
Orzo is a little pasta that looks like rice. I often put it in soups, but it works great in this salad. As you have heard me say before, I believe in having a well stocked pantry. I can make this recipe at any time because I always have the ingredients on hand. I love artichoke hearts and always have a few cans in the pantry. I always use the ones packed in water, but for this recipe, you could use the ones marinated in oil that come in a jar. I also always keep a jar of oil packed sun dried tomatoes in my refrigerator. They keep forever as long as they are covered in oil. It's best to use fresh basil in this recipe. In the summer, I have it growing in my yard, but you can find it in the supermarket all year; it's just a little pricier in the winter. You could easily substitute fresh parsley. I always use the Italian flat leaf parsley. It has so much more flavor. The original recipe says to serve this warm, but I prefer it cold as a salad. Ready? Here we go!
1 1/2 cups dried orzo
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 small yellow onion finely diced
1/3 cup dry white wine (you can substitute chicken broth)
1 14 ounce can of artichoke hearts drained and quartered
1/2 cup oil packed sun dried tomatoes, finely diced
1 can of tuna - I always use the water packed - well drained
3 tablespoons sour cream
3 tablespoons lemon juice
3 tablespoons fresh basil, chopped into ribbons.
Begin by boiling the orzo according to package directions and drain well. While the orzo is cooking, heat the oil in a skillet over medium heat and sauté the onion with salt and pepper until it is golden brown, about six to seven minutes. Add the white wine and scrape up any bits on the bottom of the pan. Now add the sun dried tomatoes and artichokes to the pan and cook for about two minutes. Remove from the heat and gently fold in the well drained tuna. Transfer the orzo to a large bowl and toss with the sour cream and lemon juice. Add the tuna mixture and basil. Taste to see if you would like to add more salt and pepper. Serve warm, or chill and serve on a bed of lettuce or spring greens. Enjoy!
Happy Cooking!
Carol
a.k.a. Nonnie
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