This easy Lemon Orzo Salad is filled with artichokes, feta, and almonds, and comes together in just 30 minutes. Enjoy as a vegetarian lunch, or pair with white fish for a light and bright spring dinner.
3/4cupmarinated artichoke hearts, roughly chopped(from a jar)
1/3cupcrumbled feta cheese(sub shaved Parmesan)
1/4cupsliced almonds(sub toasted pine nuts)
1tsp.lemon zest, plus 1 Tbsp. fresh lemon juice(from 1 lemon)
1/4tsp.cracked black pepper
2-3Tbsp.finely chopped parsley or basil leaves
In a medium saucepan, melt butter over medium heat. Once melted, add garlic and cook 1 minute, until fragrant. Stir in orzo and cook 3 to 4 minutes, stirring occasionally, until the grains are lightly toasted and golden.
Add broth; increase heat to bring mixture to a boil. Once boiling, reduce to medium-low, cover, and gently simmer for 15 minutes until all liquid is absorbed.
Remove pan from heat and stir in artichokes, feta, almonds, lemon zest and juice, black pepper, and fresh parsley (or basil). Taste and add a pinch of salt, if needed. Serve warm, chilled, or closer to room temperature.*If making ahead, reserve 1 to 2 Tbsp. oil from the jar of marinated artichokes to stir in right before serving to help loosen up the grains.
SERVING: Enjoy this salad on its own, or pair with a mild white fish, such as halibut or grouper, or sautéed shrimp or scallops. It's also delicious with roasted chicken or chickpeas for added protein. STORAGE: This salad will last up to 4 days refrigerated, however it will dry out slightly. I like to stir in olive oil or some of the oil from the marinated artichokes jar prior to serving. You can enjoy it warm, chilled, or closer to room temperature.