Mediterranean Orzo Pilaf

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 1 garlic clove, minced (about 1 teaspoon)
• 2 1/2 cups canned chicken broth or homemade Chicken Stock
• 8 ounces orzo
• One 6 1/2-ounce jar marinated artichoke hearts, drained and coarsely chopped
• 1/3 cup pitted, brine-cured olives such as kalamata, chopped
• 2 tablespoons rinsed, dried, and chopped fresh dill
• 1/2 teaspoon grated lemon zest
• Kosher salt and freshly milled black pepper

1. Heat the oil in a large skillet over high heat until hot.
2. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the garlic and cook 1 minute.
4. Stir in the chicken broth and orzo; bring to a boil over high heat.
5. Reduce the heat to low and simmer, stirring occasionally, until all the liquid has been absorbed and the orzo is tender, 8 to 10 minutes.
6. Stir in the artichoke hearts, olives, dill, lemon zest, and salt and pepper to taste.
7. Cook until the artichokes are heated through, about 1 minute.

extra virgin olive oil, onion, garlic, chicken broth, orzo, dill, lemon zest, kosher salt

Taken from www.cookstr.com/recipes/mediterranean-orzo-pilaf (may not work)