Orzo is a short-grain, rice-shaped pasta. It’s quick cooking, low in calories, and a good source of protein. Beyond that, it’s the perfect side-dish. Cook it in salted water and then mix in parmesan cheese, garlic and herbs for a creamy, cheesy accompaniment. Or, serve it cold, as a salad, with grape tomatoes and lemon zest and feta cheese.
1 cup orzo pasta
1 large clove garlic (minced)
zest of one lemon
juice of one lemon
1/4 cup olive oil
1/2 cup grape tomatoes (halved)
1/2 red onion (chopped)
1/4 cup toasted pine nuts or walnuts (chopped)
1/4 cup fresh flat leaf parsley (chopped)
1/4 cup feta cheese
salt and pepper to taste
Bring water to boil and salt liberally. Pasta should be boiled in water “as salty as the sea”. Boil orzo for roughly 7-8 minutes or until the grains are tender/ al dente. Drain pasta and place in large bowl. Mix in garlic and lemon zest. Then fold in chopped onions, tomatoes, and toasted nuts (toasted on medium heat over stove). Season with salt and pepper and squeeze lemon juice over the top. Drizzle olive oil and mix. Lastly, sprinkle parsley and feta cheese.