“Use What You’ve Got” Orzo
I am declaring it the SUMMER OF ORZO! Seriously, I love this little pasta so much. And you can add just about anything you have to it!
“USE WHAT YOU’VE GOT” ORZO INGREDIENTS:
In the spirit of using what we had, here are the ingredients we used. But remember, YOU can change this based on what YOU have! Have no peppers but half a zucchini? Go for it! Have red wine vinegar instead of lemon juice? Why not! Add some pine nuts. Add chicken. BE FREE, GO WILD!
- Whole-wheat orzo
- A head of broccoli, chopped into cute little trees
- Diced red onion
- Feta
- Diced bell peppers, diced
- EVOO
- Lemon juice
- Kosher salt
- Freshly ground black pepper
HOW I MADE MY “USE WHAT YOU’VE GOT” ORZO
- STEP 1: I cooked the orzo according to the package.
- STEP 2: I washed and diced the broccoli then used my little Pampered Chef micro steamer to steam it (can’t say enough good things about these. I have used them for years and years and love them). I did mine for 3 minutes.
- STEP 3: I diced the peppers and red onion and cubed the feta. *Scared of red onion? The beauty of the dressing is that it cuts the bite of the red onion, leaving it way easier on the breath!*
- STEP 4: I made a quick dressing with EVOO, lemon juice, salt, and pepper.
- STEP 5: I rinsed and drained the orzo, then poured the dressing over it. Stirred. Added all the veggies, stirred. Added the feta. Stirred again.
- STEP 6: I added a hefty twist from my pink salt grinder and another from my pepper grinder. Stirred again.
- STEP 7: I let it sit for at least an hour, but it tastes even better the next day! Keeps in the fridge in an airtight container for a good 4-5 days.
“Use What You’ve Got” Orzo
A delicious and completely customizable vegetarian orzo salad recipe.
Ingredients
1/2 bag of whole-wheat orzo
1 head broccoli, chopped into florets
Approximately 1/4 cup diced bell pepper (any color)
1/4 red onion, diced small
Approximately 1/4 cup diced or crumbled feta
1/3 cup EVOO
2 tablespoons lemon juice
1 teaspoon salt
Pinch of freshly ground black pepper
Directions
- Cook the orzo according to the package directions.
- Meanwhile, wash, dice, and steam the broccoli for roughly 3 minutes (I used my little Pampered Chef micro steamer).
- Dice the pepper and red onion. If needed, cube the feta.
- Make the dressing by whisking EVOO, lemon juice, salt, and pepper.
- Rinse and drain the orzo. Pour the dressing over it and stir.
- Add all the veggies and stir. Add the feta and stir again.
- Add another hefty pinch or twist of salt (I used my my pink salt grinder) and another twist of the pepper grinder. Stir.
- Let it sit at least an hour, but it tastes even better the next day! Keeps in the fridge for a good 4-5 days.
Notes
- Remember, YOU can change this recipe based on what YOU have! No peppers but have half a zucchini? Go for it! Red wine vinegar instead of lemon juice? Why not! Add some pine nuts. Add chicken. BE FREE, GO WILD!
- Double the dressing if you’re using an entire 1-pound bag of orzo.
