A small, rice-shaped pasta that's endlessly versatile — great in soups, tossed cold in a salad, or simmered risotto-style for a creamy side dish. A pantry staple that works in more dishes than almost any other shape we make.
Net weight: 16 oz (454 g) Cooking time: To desired tenderness
A bright, simple orzo salad, great warm or cold. Serves 4.
Ingredients
1 package Orzo
3 tablespoons olive oil
Zest and juice of 1 lemon
1/2 cup crumbled feta
1/3 cup Kalamata olives, chopped
1/4 cup fresh parsley or dill, chopped
Salt and pepper, to taste
Instructions
Cook the orzo according to the package directions above, then drain and let cool slightly.
In a large bowl, whisk together the olive oil, lemon zest, and lemon juice.
Add the orzo, feta, olives, and herbs, tossing gently to combine.
Season with salt and pepper. Serve warm, or chill and serve cold.
A small, rice-shaped pasta that's endlessly versatile — great in soups, tossed cold in a salad, or simmered risotto-style for a creamy side dish. A pantry staple that works in more dishes than almost any other shape we make.
Net weight: 16 oz (454 g) Cooking time: To desired tenderness
A bright, simple orzo salad, great warm or cold. Serves 4.
Ingredients
1 package Orzo
3 tablespoons olive oil
Zest and juice of 1 lemon
1/2 cup crumbled feta
1/3 cup Kalamata olives, chopped
1/4 cup fresh parsley or dill, chopped
Salt and pepper, to taste
Instructions
Cook the orzo according to the package directions above, then drain and let cool slightly.
In a large bowl, whisk together the olive oil, lemon zest, and lemon juice.
Add the orzo, feta, olives, and herbs, tossing gently to combine.
Season with salt and pepper. Serve warm, or chill and serve cold.
