Spinach and Orzo Salad

Continuing on my theme of little effort and little heat, we had a delicious (and easy!) orzo salad which has now become a big hit at my house.



Spinach and Orzo Salad

Ingredients:
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar

Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Note: This makes a ton, but the leftovers keep really well.

Orzo "Risotto" with tomato, mozzarella, and basil

Continuing on my Risotto kick, I made this mostly for Lana for when Joel and I were out of town. this is also from Emeril and since I knew Lana likes all the ingredients, I thought it was a safe bet. Plus since my dad doesn't like anything too exotic, i thought this would satisfy him too.

Ingredients:
3 T Olive oil
1/3 C minced red onion
1 T minced garlic
2 C orzo
4 cups stock heated (I used chicken, but veggie would work too.)
1 t salf
1/2 t pepper
2 C diced fresh tomatoes (I actually just poured in a can of diced tomatoes including the juice.)
1/2 C diced fresh mozzarella cheese
1 1/2 T thinly sliced basil

Directions:
1. cook onion and garlic in hot oil until fragrant ~ 30 seconds. Add Orzo and stir to coat.
2. gradually add the stock in 1/2 cup increments, stirring until all the liquid has been adsorbed before adding more.
3. if using can tomatoes, add in about half way through, if using fresh wait until end and just heat through 1 to 2 minutes. Season with salt and pepper.
4. add mozzarella and cook until just incorporated 2 to 3 minutes.
5. Garnish with basil and serve.