Warm Orzo Salad
Warm Orzo Salad
This salad has a lot of Greek influences with the usual suspects in the ingredient list. I use a cooking technique similar to the one used for risotto. This means you do have to stir the pot frequently instead of letting the orzo just bubble around in the liquid. I think the flavors are wonderful when served warm. However, with the leftovers you can refresh with a bit more lemon juice and olive oil and serve it cold.
3/4 cup orzo pasta
1 cup chicken stock
1 cup water
1 medium cucumber, peeled, seeds removed, and diced
1/4 cup diced red onion
1/2 cup feta cheese, crumbled
1 teaspoon finely diced rosemary if fresh, or 1/2 teaspoon if dried
1 tablespoon chopped greek oregano if fresh, or 1 1/2 teaspoons if dried
4 to 6 greek olives quartered
1 tablespoon capers
juice from 1/2 lemon, about 2 tablespoons
2 tablespoons extra virgin olive oil
kosher salt and black pepper
In a medium size pot bring the chicken stock and water to a boil. Add the orzo and reduce the heat so the orzo is just simmering in the liquid. As the orzo absorbs the liquid continue to stir the mixture to make sure it does not stick to the bottom of the pot. Cook the orzo to the al dente stage (usually 6 minutes or less depending on the size of the orzo). There will still be some liquid in the pot. Remove the pot from the heat and allow the orzo to rest for about 10 minutes. The orzo will absorb the rest of the liquid.
Add the orzo to a large mixing bowl and add all the other ingredients except for the lemon juice and olive oil. Mix well. Add the lemon and olive oil. Stir to thoroughly mix the ingredients and serve immediately.
I prefer this as a warm salad. The leftovers can be used as a cold salad. Refresh with a bit of lemon juice and olive oil if you do so.
This makes about 4 salad or side dish portions.
Gluten Free Version
Substitute rice or quinoa for the orzo. Cook according to package directions, allow to cool to the warm stage, and then mix all of the ingredients as above.