I’ve got a yummy steak ready for tonight but I want a different side dish to serve with it.
I’m valiently trying to use up everything in the fridge and I spy with my little eye about 1 1/2 cups of uncooked orzo. Bring it on.
Orzo is one of those weird things that I don’t make very often but each time I do I wonder why it isn’t on the menu more.
I’ve got 3/4 of an English cucumber, 1 green onion, 1/2 cup crumbled feta, 2 T. chopped fresh oregano, 2 garlic cloves (minced).
Make a quickie vinaigrette with pepper, salt, dash of sugar, 1/3 cup balsamic and 1/3 cup of olive oil.
Cook your orzo (just like pasta since it is pasta) in chicken stock. Drain and pour over the goodies.
Stir, double check your seasonings and serve at room temperature.
Have this delcious dish with slice steak, by itself or with some nice, grilled chicken.
Young Adventures... said:
Love orzo, I need to make it more often. This recipe looks fantastic!
That is exactly what I say to myself each time I pull it out.