"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Orzo with everything Recipe

4.5 stars - based on 1 vote
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This recipe for Orzo with everything, by , is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don Snow

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups orzo...
1/3 cup oil-packed sun dried tomatoes, chopped and drained...
5 T olive oil...
1/4 cup balsamic vinegar...
1/2 cup Katanato olives, chopped...
1/2 cup pine nuts, toasted...
1 cup radicchio, finely chopped...
1/2 cup fresh basil, chopped...
1/4 cup grated Parmesan cheese...
2 large garlic cloves, minced...

Directions:
Directions:
Cook orzo according to package directions, drain and transfer to a large bowl...
Add tomatoes, oil, vinegar and olives....
Let this stand until cooled, 45 minutes, stirring at least 2 times during the cooling process...
Mix pine nuts, radicchio, basil, cheese and garlic into the orzo mixture...
Add salt and pepper, to your taste stir mixture well...
Enjoy!

Have extra Parmesan cheese on table for those who wish to add a it more to their salad...

To toast pine nuts

Heat small sauté pan over medium-high heat for 5 minutes...
Add pine nuts and shake pan to move nuts around...
Let toast no more than 4 or 5 minutes...
Watch carefully so you don't burn the pine nuts...

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour, 15 minutes, includes cooling time of 45 minutes
Personal Notes:
Personal Notes:
Can be served as a vegetarian main dish or as a side dish for chicken or fish...
I'm sure it's good with pork, lamb and beef, too, I have never tried it with these meats...
Serve at room temperature for best flavors...

Chilled white wine, oh my, so good....

 

 

 

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