Orzo with Everything
(or Orzo with Whatever, depending)
From: Stephanie
In a large mixing bowl, mix
5 T olive oil
1/4 c. balsamic vinegar
spices of choice
(I like dried herbes de provence and fresh basil, chopped)
roughly 1/2 c. chopped kalamata olives
a couple of chopped tomatoes
some garlic
half of a small red onion, chopped into smithereens
1 can garbanzo beans, rinsed
whatever vegetables you like, cooked or not to your preference. I don't like green peppers, but red, orange or yellow ones are good. broccoli. snow peas. marinated mushrooms. asparagus. artichoke hearts. 1/2 lb. fresh mozzarella, cut into small cubes
Meanwhile, cook 1 and 1/2 c. orzo. The kind I like comes in a blue and clear bag and is flat and teardrop-shaped. While orzo is cooking, wash a bunch of fresh spinach and remove stems.
Add orzo to bowl and fold in spinach. The heat from the pasta will wilt the spinach. The original recipe called for 1/2 c. of grated parmesan to be added at the end. It's good but it isn't necessary. I usually forget to do it.
Enjoy!
Stephanie