By SarasotaCook on August 31, 2009
"I like to serve this side room temp or with a slight chill. Back in Michigan with our garden my mom used to make this with rice, olives and spinach from the garden. Well this is my updated version. This makes a wonderful light lunch or a great side dish to a main grilled dish. To me a nice grilled piece of halibut, cod or grouper and this as a side dish is perfect. A nice slice of hearty bread and dinner. The orzo cooks so quick and just a few ingredients and it is done. Besides, change it up, some roasted red peppers if you have them, maybe spinach vs arugula or even feta cheese crumbled. Don't be afraid to add some other flavors to this."
Serving Size: 1 (161 g)
Servings Per Recipe: 4