Orzo with Zucchini, Eggplant and Feta
Make this with vegetable stock for a vegetarian side dish that pleases!
INGREDIENTS:
1/4 cup olive oil
3 medium shallots, chopped
2 sprigs fresh thyme
3 cups chicken stock
1 pinch pepper, to taste
1/2 cup diced tomatoes to garnish
2 small baby eggplants, diced
2 cloves garlic, chopped
1 tsp dried Oregano
1 large zucchini, diced
1 pinch salt, to taste
3 oz crumbly Feta cheese
2 cups orzo
DIRECTIONS:
1. In a medium pot, heat half of the olive oil on high.
2. Sauté the eggplant, tossing vigorously until golden, about 5 minutes.
3. Add remaining oil, shallots, and garlic and sauté on medium heat for about 3 minutes, or until the shallots are soft.
4. Add thyme, oregano, and the chicken stock and stir. Cover and simmer on medium heat for about 6 minutes.
5. Add orzo and zucchini, stir and reduce heat to a simmer, covered. Cook for 12 minutes, stirring occasionally.
6. If after 8 minutes of cooking, the liquid has absorbed, but the orzo isn’t cooked yet, add 1/2 cup of water and continue cooking until orzo is done.
7. Remove from heat. Sprinkle with Feta cheese and tomatoes just before serving.
Prep: 5 minutes
Cook: 35 minutes
Serves: 6