Last week I made this orzo as an experimental side dish to grilled shrimp. Not to toot my own horn, but it was amazing. Everyone said they wanted seconds, and unfortunately I had not made enough for that. Which is rare, because normally I cook enough for a large army (even though there are generally only 2-4 of us eating). This week I made sure to make enough for leftovers plus some.
Tonight I made this glorious dish again, but added feta and grape tomatoes. It was again, amazing. I make it with a scampi-type sauce to coat the orzo, but I add lots of herbs.
I serve this dish cold or at room temp, but you could serve it warm if you would like. I kind of like it as a pasta salad-esq dish.
- 3 cups dry orzo
- 2 tbsp. unsalted butter
- 1 tbsp. Gourmet Garden Italian herb paste
- 1 tbsp. dried dill (or fresh)
- ¼ cup feta
- ¾ cup grape tomatoes, halved
- Salt and pepper
- 2 tbsp. lemon zest (zest of 1 or 2 lemons)
- 1/3 cup fresh lemon juice (juice of about 2 lemons)
- Extra virgin olive oil
- Basil oil, optional
Cook the orzo according to directions. Drain and leave in colander.
Cut the tomatoes into small pieces (if using grape or cherry tomatoes cut them into quarters or eighths).
In a separate sauté pan, combine 2 tbsp. olive oil with the herb paste, lemon zest, lemon juice, and dill and whisk together. Cook on medium low heat. Taste and add salt and pepper to your liking.
Once the rest of your meal is ready, pour the room temp orzo into a serving bowl. Pour the sauce on top and stir to coat all the orzo. Add feta and chopped tomatoes. Toss some more. Taste to see if any seasonings need to be added. Drizzle basil olive oil on top.