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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 7 |
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Orzo is very easy to prepare and very versatile, I mostly serve it as a salad becasue it gives me the opportunity to be creative, just add vegetables, cheeses, olive oil, spices, there's no end to it. Ingredients:
1 cup of uncooked orzo (8-10oz.) |
3 tblsp of any good olive oil (extra virgin is better) |
1 tblsp of lime of lemon juice |
1 tsp of white or red wine vinegar |
1 tsp of cumin |
5 green onions (chopped) optional |
1/2 cup of red-green bell peppers (seeded and chopped) |
1/4 cup of fresh cilantro (chopped) or 1 tsp if using dried |
1 cup of frozen corn kernels or green peas (thawed) |
1 (15oz.) can of black beans (drained and rinsed) |
1 (15oz.) can of quartered artichokes (drained) |
salt & black pepper to taste |
Directions:
1. Bring water to a rolling boil in a medium saucepan and cook Orzo as usual or as directed in the package.
2. Meanwhile, in a large mixing bowl, whisk together the olive oil, lime juice, vinegar and cumin.
3. Add the green onions, chopped peppers, cilantro, corn or green peas, artichokes and the beans, toss to coat.
4. Fluff the orzo well after cooked and drained, breaking up any chunks and add to the bowl with the rest of the ingredients and mix well.
5. Season with salt & pepper to your own taste.
6. Serve at once or refrigerate before serving.
7. NOTE- Orzo may be substituted by Couscous.
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