The underestimated orzo

Orzo is one pasta I’ve wrongly underestimated. I used to think, “What, besides soup, could I possibly make with pasta that looks and feels like rice?” Well, after Market Basket offered orzo at the smallest price in the pasta aisle, I made do with the rice-shaped pasta – and now there’s no turning back. Orzo is extremely versatile, and I always have random leftover veggies, meats and cheeses in my fridge that need to be used up in new, delicious ways. Orzo allows me to use up these ingredients, while not having to eat the same dinner three nights in a row. Below is one such orzo dish I made with jarred kalamata olives, feta cheese, and tomatoes – a light, healthy meal that made use of still-fresh produce and sale-priced orzo. Mangia!


Out-of-the-fridge Orzo

Yields: 1

-1/3 cup dry orzo

-4 jarred kalamata olives, chopped

-1/8 cup crumbled feta cheese

-2 tbsp olive oil

-1/2 plum tomato, diced

-1 tbsp. jarred minced garlic

-Dried parsley

-Italian seasoning

-Crushed red pepper (for heat)

-Salt and black pepper

Directions: Boil 1 quart of water, with salt. Add orzo, and let cook for 5-7 minutes, or until al dente. In a separate sauce pan, heat 1 tbsp olive oil. Throw in tomato, and add salt, black pepper, red pepper, parsley and Italian seasoning (amount to your taste preference/tolerance). When tomatoes are near mushy, add garlic. Cook for 30 more seconds, then add orzo, and toss with the remaining tbsp. of olive oil. Sprinkle in feta cheese, and serve with an extra dusting of parsley.

Blogger’s note: I include the serving size of the pasta (and will in past/future recipes), because I am a stickler for serving sizes. Paying attention to a packaged product’s recommended single serving not only keeps my weight in check, but also my wallet – by eating only a serving size of orzo, for example, I get the full eight servings out of the box, versus half that.

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