Mother’s Orzo

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.

I enjoy my orzo topped with hot sauce and this dish is meant to be served warm to chilled.

Mothers Orzo

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 ~

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