From my mothers table
Everyone is always extra excited for dinner when we know my mother is making her orzo. A very simple and refreshing dish suitable for all varieties of taste-buds.
It is such a comfort to take my favorites from home and enjoy them up here…And to know nobody else will finish leftovers before I get to them myself doesn’t hurt either.
Combining the flavors of sharp salty feta, with crunchy seeds and tart lemon.
1lb Orzo cooked in vegetable stock
2 tbsp olive oil (or oil of choice)
1 cup chopped fresh basil
1 1/2 cups crumbled feta cheese
3/4 cup toasted pine nuts (walnuts and sunflower seeds are also very good)
1 bunch green onion, diced
1 bunch chopped fresh spinach (adjust amount to your preference)
1 1/2 tsp lemon juice (can add more if needed)
1/4 cup olive oil (or oil of choice)
salt and pepper to taste
Cook orzo according to package directions in vegetable broth with a little olive oil. Once orzo is ready, drain, then return to pot. Toss with basil, feta, nuts/seeds, green onion, and spinach. In a seperate bowl whisk together olive oil and lemon juice then toss with orzo mixture and season to taste. I end up using a little less oil at times.
Would be a great side dish with Salmon and is also perfect for warmer weather when you’re looking for a chilled dish ~