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Mimi's Orzo with Spring Vegetables Recipe

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This recipe for Mimi's Orzo with Spring Vegetables is from 20 Years of Excellent Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c. chicken broth
4 c. water
1 lb. orzo
1 c. extra virgin olive oil, divided
4 c. baby spinach leaves
1 1/2 c. thinly sliced sundried tomatoes
grilled and sliced boneless chicken breasts
1/2 c. sliced kalamata olives
1 bunch green onions, finely chopped
1/2 c. fresh basil, finely chopped
1/2 c. pinenuts, toasted
2 (4 oz.) containers feta cheese, crumbled
juice of 1 lemon
salt and pepper to taste
Directions:
Directions:
1. In pot, bring chicken broth and water to a boil. Add orzo, cook according to directions and drain.
2. Mix warm orzo with 1/4 c. olive oil. Set aside until cool.
3. Toss with spinach, tomatoes, olives, onions, basil, pinenuts and cheese.
4. Add 1/4 c. olive oil and lemon juice. If mixture is too dry, add remaining oil to moisten as needed. Season with salt and pepper. Toss lightly to mix well.
5. Let spices set 2 hours and chill or bring to room temperature before serving. Add sliced grilled chicken or shrimp for a one-dish meal. (Makes 12 side or 8 main dish servings) Enjoy!
Personal Notes:
Personal Notes:
Tip: This is a great dish to make ahead of time. I just wait to toss in the spinach and pinenuts until just before serving (you also might need a splash of added oil too).

 

 

 

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