The old version required a vat of boiling water and careful watching to make the 200-calorie a cup orzo.
Now, I use Magic Rice that only costs me 100 calories a cup!
The old recipe also called for a cup of oil and a cup of cheese. Now, I just spray the pan with Pam and let the marinated sun dried tomatoes and artichoke hearts add the oily richness. And, instead of one cup of feta cooked into the dish, just 2 tablespoons, added at the end, do the cheesy trick.
Now, this colorful, flavorful and skinny dish is back on my party list!
(This is a party sized recipe, feel free to reduce it to the size you need!)
1 red onion, chopped
1 red bell pepper, chopped
1 T garlic, minced
6 cups Magic Rice (1/2 cauliflower “rice” and 1/2 brown rice.)
2 cups artichoke hearts, jarred in oil, sliced
1 cup pitted black olives, jarred in oil, sliced
1/2 cup sun-dried tomatoes, jarred in oil, chopped
1/2 cup capers, rinsed
4 cups fresh basil leaves, chopped into chiffonade (chopped, yields about 2 cups)
2-4 T red wine vinegar (to taste)
2 T crumbled feta
Before you begin, make sure all of your ingredients are chopped and measured. Mise en place is important when you want to work quickly as you do with this dish.
Spray a large non-stick frying pan with canola oil and sauté onion, bell peppers and garlic on medium heat until onions begin to go translucent.
Turn off heat and fold in the chopped basil and stir until it just begins to wilt. Stir in the 2 T of red wine vinegar.
Once incorporated, add the feta cheese and stir again. Taste for seasonings and add a little more salt or vinegar if it you need to. Let it sit for at least an hour for flavors to combine and intensify.
Even better the next day.
PLAY WITH YOUR FOOD:
If you don’t like artichoke hearts, try asparagus, cut into two inch pieces, and cook with the onion and peppers.
Or, to make this side dish into an entrée, just fold in cooked shrimp. Try using fresh dill with the shrimp, and use grated Romano cheese if you don’t like or don’t have feta.