Prep 5 mins
Cook 15 mins
this is a quick and easy Orzo salad. Try and find heirloom plum tomatoes if possible. They make the dish.
- 1 cup dried orzo pasta
- 1 cup chicken stock
- 2 cups water
- 1⁄4 cup chopped onion
- 1 garlic clove
- 5 kalamata olives (pitted)
- 6 heirloom plum tomatoes
- 1⁄4 cup fresh feta cheese, cubed (not crumbles)
- 1 tablespoon olive oil
- 1 teaspoon fresh oregano
- 1⁄4 tablespoon of fresh mint, chopped
- 1⁄2 tablespoon fresh lime juice
- In a small skillet combine orzo, garlic, onion, chicken stock and one cup of water.
- Cook the orzo over medium heat in the chicken stock and add water as needed. Cook until the orzo is tender. About 10 minutes.
- Drain the orzo and allow to cool for five minutes.
- Combine all ingredients in a bowl, and toss until everything is well mixed. Add salt as needed.
This was pretty good thank you. I had to use dried mint as I couldn't get fresh, I also had to use anchovy stuffed green olives and after tasting, I added a bit more lime juice. I don't feel those few changes altered the dish too much. The orzo needs to be watched carefully as it stuck to the bottom of my pan with the very limited (for pasta at least) amount of water used initially. That did give the finished pasta a nice, almost risotto like creaminess which was good and created an interesting sort of "dressing". Editing to add: CP Camper has now checked the recipe and upped the lime juice from 1/2 teaspoon to 1/2 tablespoon (which is about what I eventually used).