340g 9 minute orzo cooked in 3 cups of veg stock (chicken would be good if you eat it), stir in 2 cups of cherry tomatoes cut in half, 2/3 of a jar of sundried tomatoes in oil, 200g sheep's milk feta, 1/3 cup katamala olives, 1/4 cup green olives. Add 3 tbsp lemon juice, 3 tbsp olive oil/oil the sundries tomatoes were packed in, 1/4 tsp smoked paprika, some oregano and I added 2 tbsp or so of dried basil but I normally add a heap of fresh. Topped with some green onions.
Serve with giant salad.
I think it would be good with shallots mixed in too and maybe artichokes.
Put close enough as I wasn't sure where orzo (made of semolina/ wheat durum) fell on the whole grain spectrum, and cuz there's no direct protein other than the feta. If you eat animals, I can imagine sardines or chicken would be a great addition
by rantgoesthegirl
4 Comments
*makes about 6 servings
We make this as well but reduce the amount of orzo and add a lot of peas for protein and fiber. Actually had the leftovers for lunch today. I try to stick with the same ratios referenced for plating.
Excellent choice of *real* feta. I make this salad often and almost exactly as you did except I use red onion and artichokes, fresh parsley if I have it and sometimes red pepper flakes. Mmm
Looks yummy! I’d up the veggie to orzo ratio. And some beans would be tasty too. Chickpeas or maybe some lentils.