"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Seasoned Orzo, by Bunny Dehaan, is from From Bunny's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 c. dried orzo 1 tsp olive oil salt 1 to 2 T. pitted halved or chopped kalamata olives 1 T. snipped parsley 1/8 tsp. fresh ground pepper Citrus slices (optional) Red onion slices (optional)
Cook orzo according to package directions. Drain; toss with olive oil and season with salt. Place on serving plate or in serving container. Top with olives, parsley, lemon peel, and pepper. Serve with citrus slices and red onion. Makes 1 serving.
Orzo is a rice shaped pasta. This recipe is best served as a side dish with salmon rather than the usual rice. Multiply ingredients times as many servings as needed.
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