Ingredients

Instructions

1. 1
   In a Dutch oven or stock pot, warm 2 Tbsp. olive oil over medium-high heat. Stir in the onion and sauté until beginning to soften, about 5 minutes. Add the garlic and orzo, and cook for an additional 3 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce heat and simmer, stirring frequently (make sure the orzo doesn't stick to the bottom of the pan). Continue cooking until the orzo is al dente and suspended into a thick, creamy broth, about 15 minutes.
2. 2
   Add the feta cheese, marinated artichoke hearts, olives, sun-dried tomatoes, parsley and remaining olive oil and stir until well combined. Season to taste with salt and pepper. Serve each dish with pine nuts and additional olives and feta cheese sprinkled on top.