Greek Inspired Orzo

I bought a whole bunch of feta recently for a nice salad, and had a bunch left over. What to do, what to make? Stuffed chicken? Nah. A salad? Too wimpy for this night. Regular pasta with yummy toppings? Boring. Something with lamb or another red meat? I didn't have those things. Hmmmm....

I did a little poking around on the ol' Internet to see what I could find. I borrowed from a whole gaggle of recipes and came up with a Greek inspired smorsgabord that was tasty and filling. It was simple and easy and was a really good leftover dish. Yum!


Greek Inspired Orzo

• 1/2 Box Orzo pasta
  
• 1 Garlic Clove, minced
  
• 1/4 C. Chopped Onion
  
• 1 Large Tomato, chopped
  
• 1 Small Can Sliced Olive
  
• 4-5 Artichoke Hearts, quartered
  
• 2-3 Small Cooked Mild Italian Sausages, sliced
  
• Olive Oil
  
• 1/2 to 1 C. Crumbled Feta Cheese

1. In a medium pot, cook the orzo according to the package.
   
2. In a separate medium saute pan, put in a little olive oil and saute the onions and garlic.
   
3. Add in the tomato and cook over medium to reduce it down.
   
4. Pour in some water if it is getting too dry in the pan. Add the olives, artichokes, and sausage and heat through.
   
5. At the end of cooking, pour in any desired olive oil to moisten the mixture. This is totally subjective to your tastes.
   
6. Crumble in the feta and give it a stir to get it a little melty.
   
7. At this point, your orzo should be drained and put back into its original sauce pot. Pour in the sausage mixture to the orzo pot and mix well. Serve warm with extra feta on top!