We were hunkered down waiting for Hurricane Irene to storm through town. I made this Friday night to last the whole weekend. Wes loved it, so it's husband approved... even without any meat!
Courtesy of Gourmet Magazine
1/2 cup olive oil
2/3 cup pine nuts, toasted - The bag I bought was already toasted, but you can toast your own in the oven at 350 for 5 to 10 minutes.
1 1/2 cups feta, crumbled
1 cup thinly sliced scallion greens
Cook orzo according to package directions in salted water. Drain well in a colander.
Meanwhile, whisk together lemon juice, oil, and salt and pepper to taste in a large bowl. Then add hot orzo and toss. Cool orzo completely. I put mine in the fridge to speed up the process. Finally, toss the orzo with pine nuts, feta, and scallion greens. Season with salt and pepper. Serve cold.