This is a dish that can surprise. It tastes great, looks good on the plate and is simple and quick to prepare
Ingredients
1 lb. orzo (2 1/2 cups)
1/3 C lemon juice
½ C olive oil
1 C Toasted pine nuts
1 ¼ C feta
3 or four diced Scallions to taste
Preparation:
Step 1. Boil Orzo for about 7 minutes, drain excess liquid and then set aside
Step 2. Whisk together lemon juice & olive oil. Some salt & pepper to taste.
Step 3. Add liquid to Orzo and let cool. (only enough liquid to taste, not all )
Step 4. Just before serving, toss in remaining ingredients and additional liquid
with additional salt & pepper.
The orzo can then be served at room temperature or warm but now is a time for some fun. Your favorite add-ons can add taste and color to the orzo. Here are a few suggestions of additional possibilities to start your thinking about expanding the salad. Mixing one of these with the Orzo might strike a cord.
1. Kalamata olives and grape tomatoes add color and interest
2. Grilled chicken breasts sliced in 2 inch pieces with mushrooms sliced & roasted red pepper works nicely together.
3. A Hawaiian feeling can be created by adding diced ham slices and pineapple diced
4. A medley of roasted vegetables works well mixed with the orzo
By now you can start to understand the special nature of this Orzo Salad.
It can be the canvas on which your can create your own special dish.
The salad can be made ahead and held nicely for a day or two in the fridge.
If you want it as a simple accompaniment it is excellent without the additions but they add the color and fun to your prep time.
Service: Either chilled, warm or at room temperature
