1 T. olive oil
1/2 small onion, diced
1/2 c. orzo
1 c. chicken stock
Saute onion in olive oil in a small saucepan. When onion is translucent, add orzo and chicken stock. Cook until liquid is absorbed. Cool.
Stir/loosen orzo and add:
1/3 c. chopped artichoke hearts (marinated, if you've got 'em!)
1-2 T. marinade from artichokes
1/4 c. kalamata olives, sliced
1/2 c. crumbled feta
3 T. pine nuts
3 T. chopped sun-dried tomatoes
1-2 T. oil from tomatoes (or more olive oil)
2 T. red wine vinegar
2 cloves garlic, very finely chopped
6-8 basil leaves, finely chopped
