Lemony Orzo with Tuna and Artichoke Hearts
No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.
Ingredients
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Kosher salt
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1-1/2 cups dried orzo (about 9 ounces)
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1 tablespoon extra-virgin olive oil
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1 small yellow onion, finely chopped
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Freshly ground black pepper
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1/3 cup dry vermouth or white wine
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1 14-ounce can artichoke hearts, drained and quartered
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1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
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1 5-ounce can water-packed solid white tuna, drained
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3 tablespoons creme fraiche or sour cream
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3 tablespoons fresh lemon juice
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3 tablespoons coarsely chopped fresh basil
Directions
1.
Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.
2.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
3.
Transfer the hot orzo to a large bowl and toss with the creme fraiche and lemon juice. Add the onion-artichoke mixture, 2 tablespoons of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 tablespoons basil, and serve.
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