Saturday, June 03, 2006

Gorgeous Orzo Salad

Ooooo! Lookee here! Isn't J a great photographer. Look out Eatwithme, we're gunning for your seat at the food porn table. I am never one for food presentation but I couldn't resist. The bowl is actually lacquered bamboo which means it's light and indestructible.

It had been a while since our gang has gotten together so the DSes offered to host a gathering at their place. Girl DS said she was making some Israeli dishes. As J and I are moving in two weeks, I wanted to clear out our fridge and a pasta salad is perfect for that. Luckily we had a box orzo laying around which made a perfect pasta for a Mediterranean pasta salad.

This is less of a recipe than a set of guidelines.

For the orzo:
2 cups of orzo
2 cloves of garlic, roughly chopped
1 tablespoon olive oil
3 cups of vegetable broth
pinch of salt
pinch of pepper

For the dressing:
Juice of one large lemon
pinch of salt
pinch of pepper
1 teaspoon of honey
1/4 cup olive oil

My add ons:
Sliced olives (I used green olives marinated in oil and red pepper flakes)
1/2 red onion, chopped
2 small tomatoes, chopped
4 oz of of feta, crumbled
Chopped mint

Other add ons:
Chopped red bell pepper
Kalamata olives
pine nuts
Green beans

Saute the garlic and orzo in the olive oil until the some of the the orzo are golden and nutty. Add the broth and bring to a boil. Turn down to a simmer and cover and cook for 15 minutes until al dente and fluff with a fork like couscous. Mix the dressing together and pour half the dressing over the still warm orzo (pasta absorbs sauces better when warm) and toss. Add the add ons and our the rest of the dressing over everything. Toss.

1 comment:

Barbara (Biscuit Girl) said...

Great picture! Makes me hungry just looking at it.