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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Welcome Wagon's Evening Gourmet, May, 1986. I think this would be nice with grilled lamb and I'm posting it for safe keeping. I haven't made it yet. Ingredients:
1 1/2 cups orzo pasta |
2 medium onions, chopped |
1/4 cup olive oil |
2 tomatoes, peeled, seeded, chopped |
1 1/2 teaspoons dried mint, can use 1 1/2 tbsp. fresh mint, chopped |
1/4 cup fresh parsley, chopped |
3 tablespoons lemon juice |
salt |
pepper |
Directions:
1. Bring 6 cups water with 2 tablespoons salt to a boil.
2. Stir in the orzo and cook it for 6-8 minutes and drain.
3. In a large skillet, cook the onions in the olive oil until they are limp and tender, stirring often. Do not brown.
4. Add the tomatoes and mint and cook for a minute or so.
5. Add the orzo, parsley, lemon juice and salt and pepper to taste. Cook stirring 1-2 minutes or until orzo is heated through.
6. Serve hot.
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