Monday, August 29, 2011

We Want Morzo Orzo!

This side-dish was recently served at a potluck cookout, and I didn't rest until I got the recipe (thanks Trish!). I ate more than my fair share and even took some home. The good news is that the orzo in this recipe goes a long way, so plenty was left for the other guests to enjoy!

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!

Happy eating!
Allison Y.

Orzo, Pine Nut, and Feta Salad
Courtesy of Gourmet Magazine

1 pound orzo - I found this pasta at Walmart.
3 tablespoons fresh lemon juice
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.

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