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Description (Some HTML is OK)
Perfect for picnics, barbecues, and pot lucks.
Ingredients
Makes 8 servings
- 1 lb orzo
- 3 tablespoons fresh lemon juice
- ½ cup olive oil
- ½ cup pine nuts, toasted
- 1 cup thinly sliced green onions
- 1 cup chopped sun-dried tomatoes
- 1 1/4 cups feta (6 oz), crumbled (optional, leave out for vegan version)
Preparation
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, sun-dried tomatoes and green onions. Season with salt and pepper.
Note: This recipe is a modified version from Gourmet magazine.
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Comments
I use sun-dried tomatoes in oil (drain and use some of the oil as dressing), feta (reg, lowfat, fatfree),kalamata olives,ch. red onion, toasted pine nuts and some basil if wanted. I omit the lemon juice and green onions. Always a hit!!!! Hint: add a couple of tbsp sun-dried tomato oil to the well-drained hot orzo and it will absorb the flavor.Can use any vinegar or citrus juice for the vinagrette flavor--I prefer it without. YUM! (They sell a similar one, not as good imho, at my specialty food market: $8.99 a pound--and they always run out! It IS rich, so I make a half-recipe--stable in COLD refrig for several days. If not planning to eat all at the first sitting, don't overseason. May have to add more oil if in refrig-but I prefer it flavored with the oil, not dripping in it. I bulk it up by adding other chopped veg or serving on a bed of spinach or in butter lettuce cups.
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