Serves 8 (leftovers are good)

Ingredients:
1 1 /2 CUPS Orzo, Rosamarina or other tiny pasta (Stars and Alphabets are fun)
3 1 /2 Cups liquid…(Chicken Broth and liquid from artichoke hearts)
1 1 /2 Tbs. Pesto sauce (Artichoke Pesto or Basil Pesto)
2 TBS chopped Sundried Tomatoes
2 cloves minced garlic
1 Tbs. Italian seasoning
1 TBS Olive Oil
1 /2 Cup diced Onion
1 jar (6 oz) marinated Artichoke hearts…drained (add liquid to Chicken Broth) and coarsely chopped
1 /4 cup sliced black Olives

Optional garnish:
Shredded Parmesan Cheese and toasted Pine Nuts…to taste

Oven Preparation:
Pre-heat Oven to 350 degrees on any setting.  (If roasting meat or poultry, use whatever function the meat uses, if cooking alone use bake)
Use an oven and stovetop proof pan.  Heat Olive Oil in pan over Medium heat….sauté onions and garlic until just soft.
Add 1 /2 cup liquid, pasta and seasoning….stir over medium heat for about 5 minutes.  Add rest of ingredients and bring to a boil.
Cover and cook in oven for 30 minutes….uncover and stir at 25 minutes….continue cooking uncovered.  Remove from oven and fluff with a fork…. Be sure liquid has been absorbed…add garnish if desired.

This recipe is great with cooked Chicken or Shrimp added.

Microwave preparation:

Place all ingredients in a Microwave safe container.  Stir to mix.  Cover, leaving a small air space open.  If using the Dacor Microwave, push the rice setting and start… or, Microwave on High for 18 minutes.  Stir.  Microwave again for 8 minutes. 
Let sit for 5 minutes, carefully remove lid and fluff with a fork….garnish if desired.

This dish is also good served chilled…just toss with shredded lettuce for a salad.

You can also make this recipe in a rice cooker or on the stovetop.

Recipe by Sally Ault