One more salad from the funeral supper…
Ingredients
- 2 cups dry orzo
- 1/4 – 1/3 cup olive oil
- 3 cloves garlic (sliced)
- 1 red bell pepper (small dice)
- 1 pint grape tomatoes (sliced in half)
- 1/3 – 1/2 cup vidalia onion (small dice)
- 2 cups broccoli small flowerettes
- 1 cup feta crumbled feta cheese
- zest from one lemon
- juice from one lemon
- 2 tbs salt for the pasta water
- 1 tsp ground black pepper
- 1 tbs dried tarragon leaves or 2 tbs fresh tarragon leaves.
Procedure
- Add the orzo to four quarts of boiling salted water and cook for 10 minutes
- While the orzo is cooking, add the garlic to a small pan and warm the oil over low heat until the garlic just begins to brown, usually about 3-5 minutes.
- Remove the garlic from the olive oil
- Drain the orzo and place in a mixing bowl.
- Add 1/4 cup of the olive oil to the orzo and toss to coat
- Place the broccoli flowerettes in a small bowl with 2 tbs of water; cook in microwave for 2 minutes. (The broccoli could also be added to the orzo during the last 2-3 minutes of cooking and drained along with the orzo.
- Add the diced vegetables, black pepper, tarragon, lemon rind, and lemon juice to the orzo and toss to combine.
- When the orzo has cooled, add the crumbled feta cheese and combine well.
- Adjust seasoning, adding more oil or lemon juice to achieve your desired balance of tartness.
Variations
Orzo dressed with olive oil and garlic makes a wonderful palate for a variety of vegetables. I select vegetables largely based on color. For example,peas, carrots, spinach, green and yellow peppers would make wonderful additions. Lightly toasted pine nuts would also be good. A variety of fresh herbs, including mint, parsley, lavender, and basil could be added as well.