It’s gloomy, windy and raining (is it October? really?)…so, I decided to have something a little “spring-y” for dinner. What’s more spring-like than lemon and thyme? Well, maybe many things…but, it tastes like spring and summer to me. Besides, I’m not in full-fledged roasted root vegetable mode yet. (I did, however make some roasted butternut squash risotto last week and it was super delicious).
This recipe just came together pretty quickly in my head. If you don’t have orzo I think it’d work well with farro too. If you want it more spring-like add some raw asparagus.
- 1c orzo, cooked
- 1 can chickpeas, rinsed, drained
- 1/2 can of artichoke hearts, chopped (and 1/4 cup reserved liquid from artichoke hearts)
- 3-4 handfulls of arugula, chopped
- 1/4c oil-cured Moroccan olives, chopped
- 3-4 sprigs of thyme leaves
- zest and juice of 1 medium-sized lemon
- 2-3 TB olive oil
- Salt and pepper to taste
Cook orzo according to directions (until al dente). No need to cool orzo. In a medium-sized bowl, add to chickpeas and remainder of ingredients. You may want to add less oil and a little more of the reserved liquid from the quartered artichoke hearts, it’s up to you. Like I said, this recipe is pretty adaptable.