Greek Lemon Orzo Salad Food

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

GREEK LEMON ORZO SALAD

Steps:

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
• In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
• Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
• Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
• Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

ORZO SALAD

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

GREEK LEMON AND ORZO SOUP

Steps:

• In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
• Stir in the orzo and boil for 5 minutes.
• Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
• Discard the lemon peel and a bay leaf.
• In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
• Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
• Cook on low heat, whisking, for 5 minutes.
• Stir in the parsley; season with salt and pepper. Serve with pita chips.

GREEK ORZO SALAD

Steps:

• Boil Orzo pasta in water until al dente.
• Drain and allow to cool.
• Mix the pasta with the onion, tomato, basil, olives, and capers.
• In a small bowl whisk together the mustard and lemon juice.
• Gradually whisk in the oil until it forms an emulsion.
• Add in the oregano, salt and pepper.
• Pour over the pasta mixture and toss to coat.
• Chill in the refrigerator until cold.
• Toss in the feta cheese and chill until ready to serve.

GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING

Steps:

• Cook the orzo by following the package directions for al dente.
• Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
• To make the dressing: beat the eggs together with the lemon zest and juice.
• Pour mixture into a small saucepan over low heat.
• Gradually add in the hot stock, stirring constantly, until all the stock is used.
• Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
• Transfer mixture to a small bowl; set aside to cool.
• When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
• Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
• Pour the cooled dressing over the mixture; toss gently to coat.
• Serve immediately or cover and refrigerate for up to 24 hours.
• Bring to room temperature before serving.