There’s nothing like an orzo salad, and while I didn’t have the patience to cool this, it was also delicious hot. So I amend my statement…there’s nothing like an orzo salad that’s just as good hot as it is cold. Enter last night’s (quick) and easy dinner.
The other awesome thing about this orzo was that it involved fresh tomatoes and basil from my balcony garden, always a plus. I probably could’ve snuck one of jalapenos in as well, but it was (and is) just too hot and humid for spicy food. I’m also about to commence a jalapeno jam making mission, which will use up many of my peppers.
Anyhow, this was simple and good, so I figured I would share the recipe. (assuming I can remember it)
Approximately 1.5 cups uncooked orzo
10 basil leaves, rolled and cut in a chiffonade
Approx. 12 black olives, roughly chopped
1 heaping tbs capers, roughly chopped
large handful cherry tomatoes, halved
1 small onion with greens, diced
1 tbs olive oil
1/4 cup dry white wine
tbs shallot pepper
Sprinkle lemon pepper
1. Boil water for the orzo, and heat the olive oil in a medium skillet over med. heat.
2. Add the onions to the skillet, and cook until starting to soften and become translucent. Add all other ingredients (including wine) except tomatoes, and basil.
3. Orzo should be cooking by now. Turn the heat under the skillet to med/low and allow to simmer until wine has pretty much all reduced down. Taste for seasoning, and add more salt/pepper as needed.
4. Drain orzo, and add to the vegetables along with the tomatoes and basil. Mix well, and enjoy! (warm or cold)
I had this entire dish finished in less time than it took my roomate to boil water in his big fancy pasta-pot-strainer-in-one. So while he was still waiting on his ronzoni with canned sauce, I was enjoying dinner, and a pretty classy one at that. Seriously now, how could you lose? A bell pepper or some frilled zucchini would’ve been great additions to this, I just didn’t have any left.