Mediterranean Orzo

Simple dinner.  Better Half got home and while he wasn’t feeling too well, I still had yummy fresh lamb chops in the fridge and I wasn’t about to let those lovelies (which I had to buy out of state) waste away.  Also, unfortunately again for Better Half, he is not a big fan of basil or oregano so while this might not have been his cup of tea, too bad because I’m the cook, and I loved it!  The lamb chops were delicious; a simple rub of oregano, pepper, salt, garlic and then grilled approximately three minutes on each side. The orzo was nice and cool; perfect on a hot summer evening.

Mediterranean Orzo

(serves four)

8 ounces orzo pasta
2 tablespoons olive oil
1 cup fresh diced tomatoes (I used yellow because that’s what I had fresh)
1/4 cup chopped Kalamata olives
1 tablespoon fresh lemon zest
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
2 garlic cloves, minced
1/4 cup fresh (homemade!) feta cheese
Salt/Pepper, to taste
Good
balsamic vinegar

Prepare 8 ounces orzo per package instructions and cook until al dente. Drain and rinse under cold water.   Toss cold orzo with remaining ingredients, except balsamic vinegar.  Prior to serving, drizzle small amount of balsamic vinegar over top.

It would even be tasty with chopped artichoke hearts and sun-dried tomatoes.  Or, ooh, what about nice, chunky tuna mixed in….  Enjoy!

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1 Comment (+add yours?)

  1. Gumbo1956
    Sep 02, 2010 @ 09:30:09

    I love this recipe. Too bad I’ve eaten up all those kalamata I bought on our last adventure.

    Reply

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