The Eastern Orthodox traditional religion prescribes four to seven weeks of fasting before Christmas and Easter, during which only vegan food is to be consumed. So all who follow this religion are on a vegan diet for this period of time. From Vegan Bulgarian Recipes to Keep Body and Soul Healthy, and tweaked just a little.
My Private Note
Units: US | Metric
- 1/3 cup extra virgin olive oil
- 1/8-1/4 cup lemon juice
- 1 tablespoon dried mint (or 3 tbls. fresh mint)
- 1 teaspoon honey (optional, sometimes I like a hint of sweetness)
- 2Mix olive oil, lemon juice and mint together in a bowl. Whisk in honey now if using. Place the dressing in the refrigerator until ready to use.
- 4Cook the orzo according to package directions in salted water and rinse thoroughly with cold water when you strain it(cook in about 3 cups salted water 7-10 minutes-al dente, then strain).
- 5Transfer to a large bowl and toss with the olive oil. Allow orzo to cool completely.
- 6Once orzo is cooled, add onions, peppers, olives, parsley and tomatoes, stirring until well mixed.
- 7Stir the dressing, toss with the salad, mixing evenly to coat.
- 8Add salt and pepper and sprinkle with sunflower seeds.
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Nutritional Facts for Orzo Salad(Bulgaria)
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 419.3
- Calories from Fat 272
- Total Fat 30.2 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 93.9 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 4.5 g
- Sugars 4.0 g
- Protein 9.4 g