So I have never tried Orzo before this recipe and I have to say…pretty good. It is denser than most pastas so packs a little more punch in terms of making you feel full. I’ve included a few tips I would recommend after making this recipe myself, as well as how long it took me (I am not a gourmet chef) and how much it cost me to make (I am a bit of a bargain hunter).
- Bring a pot of lightly salted water to a rolling boil
- While the water is boiling, chop half a small red onion, half of 1 medium yellow, red, and green peppers, a handful of black olives, about 6 sun-dried tomatoes, and 2 tablespoons fresh parsley
- Once the water is boiling, add a 12 oz box of orzo and cook stirring occasionally for about 6 minutes
- Drain the orzo
- Combine all your chopped ingredients and toss with 2 tablespoons red wine vinegar and 1 1/2 tablespoons olive oil
- Top with 2 ounce crumbled feta cheese
Serves 4, Serving Size 1 cup
Total prep time: 22 minutes
Saturated Fat 2g
Cholesterol 6 mg
Sodium 266 mg
Carbohydrate 27 g
Fiber 3 g
Been there, cooked that tips:
- Use a food processor for all of your chopping and save a ton of time. Use the S shaped blade and use the pulse button to chop coarsely
- Use a colander with small holes to prevent run-aways during draining
- Go light on the parsley. Fresh parsley is a lot more flavorful than dried parsley so too much will have an overwhelming flavor
- Serve this dish cold as a pasta salad alternative
Let me know what you think of this dish!
Be Healthy. Be Balanced.
-Alicia and Nikki