1 Tsp turmeric
1 pound orzo
1/2 cup EVOO
1/4 tsp pepper
1 tsp salt
1/2 cup finely minced parsley
1/8 cup fresh lemon juice
1/2 tsp capers, drained
1/2 tsp sugar
1/2 cup julienned sun-dried tomatoes
1/2 cup pitted, roughly chopped kalamata olives
1 cup crumbled feta cheese
Bring lg pot of salted water to boil. Add the turmeric, and then add the orzo
Cook according to directions for al dente.
Drain the orzo, rinse in cold water and set aside
In bowl large enough to hold orzo, make a dressing by blending the EVOO, pepper, salt,
parsley, lemon juice, capers, and sugar. Add the cooked orzo to the dressing and combine.
Stir in the sun-dried tomatoes and olives. Carefully toss in the feta cheese, mixing lightly
so the feta stays in nice pieces.