While living in the Netherlands, I managed to keep myself up-to-date on my love of food with FoodNetwork episodes on iTunes, and a million seasons of Rachel Ray on DVD. One of the things I would see made quite often were salads with orzo. Little tiny rice-shaped bits of pasta, delicate and delicious…always paired with some ripe tomatoes and feta (and really…pasta, tomato, and feta…could life get better?!). However, the only little damper in this plan was that I couldn’t find orzo ANYWHERE in the NL. Now, I’m sure it’s sold at some places, but seriously…I could never find it. So yeah…no orzo for me.
But then, I moved back to the land of milk and honey, and found orzo! And holy crap…is it tasty! Sure…it’s pasta, but it doesn’t seem like pasta (which probably makes no sense whatsoever). It’s really yummy, very filling (ahh..carbs), and so simple to make. My favorite recipe, so far, has been one from Giada de Laurentiis…an orzo salad. I’ve made a few tweaks to it, but good lord, it’s a keeper! I have taken the recipe and added feta (YUM!), sun-dried tomatoes, and kalamata olives. In addition, I cooked the Orzo in vegetable stock, instead of chicken, to keep it vegetarian. It makes a ton, but it’s great for leftovers!
Here’s the recipe! Seriously, go out and give it a try…you won’t regret it!