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Sometimes I need a quick one pot dinner that doesn’t taste like a traditional casserole, do you have days like that too?  This dish was borne from one of those nights and I was excited about how yummy it was!

Do you ever use orzo?  It is small pastas that are shaped like rice!  Kinda of a fun way to eat something “normal” like pasta.  I used whole wheat orzo in this recipe because we eat whole wheat pasta, but regular orzo would work great here too.

This recipe is really adaptable, use what you like, add something more, take away what you don’t have on hand, just keep the liquid to pasta ratio the same and you will have success!

  • 2 tsp. olive oil
  • 1/2 onion, diced
  • 4-6 garlic cloves, sliced thin
  • 2 sprigs of rosemary
  • 1 cup frozen peas
  • 1 cup artichoke hearts, frozen or canned (non-marinated)
  • 2 cups ham, diced
  • 2 cups orzo, whole wheat
  • 3 cups chicken stock
  • 4 oz. (about 1/2 cup) goat cheese, crumbled
  • 1/2 cup fresh parmesan cheese, grated
  • salt and pepper

Ham, Artichoke, and Goat Cheese Orzo

Preheat a 12 inch oven proof skillet over medium heat and add olive oil to the pan.  Add in the onion, garlic, and rosemary.  Sauté until lightly browned and fragrant, 2-3 minutes.

Add in the peas, artichoke hearts, ham, and orzo.  Sauté until warm and orzo is slightly toasted.  Stir in the chicken stock (or water and chicken base) and bring to a boil.  Cover the pan and reduce the heat to low.  Cook until orzo is no longer tough, about 12-15 minutes, stirring occasionally.

While the orzo is cooking preheat the oven to broil and move the oven rack to the top position.

When the orzo is cooked remove the lid and stir in the goat cheese until melted.  Turn the heat off and sprinkle with parmesan cheese.  Place the pan under the broiler and cook until the cheese is light brown and crispy on top.  Remove from the oven and serve!