This wonderful side dish paired perfectly with my Greek meatballs. If you are not quite familiar with Orzo it is a rice shaped pasta that lends itself really well to salads and soups.
I use it quite a bit. I really like its light and fluffy texture. I made a little salad for myself today with the leftovers. Just added some carrot pieces and feta to the top -yum!
Herb and lemon Orzo
8 ounces orzo
1 teaspoon salt
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 clove garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup crumbled feta (optional)
In a large saucepan, bring water to a boil. Add orzo and 1 teaspoon salt to boiling water and cook over medium heat until just tender, 9-10 minutes*. Drain and toss with lemon zest, juice, mint, dill, garlic and olive oil. Season with salt and pepper. Sprinkle with feta cheese (if you'd like).
* Be careful not to overcook the orzo. Check for doneness after ca. 8 minutes. 1 minute too long and it gets mushy. I have found 9 minutes to be about perfect.
Recipe adapted from Americas test kitchen, 30-minute suppers, 2011
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