I didn’t grow up eating orzo. I had to look it up to see what it was when I first read a recipe in a magazine with orzo pasta in it.
Also known as risoni, orzo is Italian for barley. Today, it is a wheat pasta slightly larger than rice. Commonly used in soups, this orzo recipe is made into a warm salad. You can use it as a side or as a main dish. You can take this one as far as you want also. I mixed in a few herring sardines with mine. My husband spiced it up with some lemon juice and minced garlic. You can add kale in with the spinach. You can cut it in half if you are serving it as a side or cook the full boat for dinner when cooking for two. Enjoy.
Ingredients:
1 c. orzo
1/2 c. chopped onion
1 clove minced garlic
2 Tbs. olive oil
6 c. baby spinach (6oz.)
1/2 tsp. salt
1 1/2 c. halved cherry tomatoes
2 tsp. lemon juice
1/2 c. sliced black olives
1/4 c. soft goat cheese
1/4 tsp cracked pepper
Getting the ingredients ready to make orzo salad
Directions:
Boil orzo according to directions. Sauté onion and garlic in wok or frying pan over medium heat until soft and then add spinach and olives. After spinach is wilted, about 1 minute, add tomatoes and goat cheese and let it soften and melt for about another minute. Sprinkle lemon juice over the top and season with cracked pepper and a sprinkle of salt. Ready to serve.
Warm, easy to make, orzo salad ready to serve
