"Don't judge each day by the harvest you reap but by the seeds that you plant."
-- Robert Louis Stevenson
Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from. The classic use of orzo is in soups. It can also be used in pilafs.
Orzo is usually found in the rice section of the store rather than the pasta section.
Cook's notes: This is a great salad or side for those warm evenings when you want to keep the meals simple and easy to assemble.
Orzo needs to be cooked al dente in boiling salted water about 8 minutes.
Drain cooked orzo but do not rinse so as to keep pasta a sticky consistency.
The salad can be served room temperature or chilled. The lemon flavor is more intense if it has been chilled for several hours.
A recipe suggestion is to save 1/4 cup cooked orzo water and use if salad is a little dry when serving.
recipe adapted from Food Network magazine September 2013.
Recipe serves 4
- 1-1/4 cups uncooked orzo
- 1 TB. olive oil or 1 TB. butter
- 1/3 cup each chopped fresh chive, dill and parsley or 1 tsp. dried chives, 1 tsp. dried parsley and 1/2 tsp. dried dill weed
- zest of one large lemon
- 4 TB. pine nuts
- 1/2-1 cup torn spinach leaves
- diced cucumbers
- 1/4 - 1/3 cup diced green onion
- salt and pepper (try lemon pepper)
- optional adding in diced cherry tomatoes
- Cook orzo in boiling salted water for 8-9 minutes
- Drain and place in a bowl
- While still warm add torn spinach leaves , olive oil or butter
- Add pine nuts, cucumbers, onions and spices
- Grate lemon zest, salt and pepper-mix well
Grate Parmesan cheese over salad and serve at room temperature or refrigerate to chill and then grate cheese just before serving.