Orzo is a pasta, shaped a bit like a long fat grain of rice. It makes a great alternative to rice, cooks in half the time, and is delicious hot, cold or at room temperature. Itâ€™s useful for entertaining because it will slot right in with whatever schedule youâ€™re working to.
It’s delicious as dinner in its own right, but it’s also the perfect dish for turning left over roast chicken into a feast.
Ingredients (serves 4 – 6 as a main dish, 6 â€“ 8 as a side dish)400g orzo (my boxes are 450 so I use a whole box) 4 tbsp olive oil 1/2 tsp dried oregano 1 large lemon or 3 tbsp red wine vinegar generous 1/2 cup of diced feta cheese 1/2 cup pitted kalamata olives 1/2 cup halved cherry tomatoes Salt and pepper
- Bring a large pan of water to the boil. Salt it and add the orzo. Cook for 1 minute less than the box instructions so that it is al dente.
- Drain, then tip the orzo back into the warm pan.
- Pour over something in the region of 4 tbsps of olive oil
- Zest half the lemon over the top and squeeze in the juice
- Mix in the feta, halved cherry tomatoes, olives and oregano
- Grind over some black pepper