Recipes

[RespectLife]

This was from Recipe Swap back in 2013 also.  I apologize for neglecting to note the source!  I tried to do a search here but couldn't find it.  So thank you to the original poster.

I LOVE Greek flavors...anything w/ feta is a hit w/ me!

Greek Orzo Salad

1 cup orzo

6 T olive oil                                                     

1 small red onion, chopped

5 T red wine vinegar                                                                                                                    1 and 1/2 t salt   

1/2 t ground black pepper

1 t dried oregano 

1/4 cup chopped parsley

2 large tomatoes diced

1 English cucumber diced

12 calamata olives halved

6 oz feta cheese

Bring water to boil, add orzo and cook till slightly al dente (8-10 min). Rinse, drain and place in 2 qt serving dish & toss w/ 1 T of the oil.

Whisk together remaining olive oil, vinegar, onion, salt, pepper, oregano & parsley. Pour over orzo, cover & chill for 2 to 24 hours. Toss remaining ingredients (tomato, cucumber, olives & feta cheese) with orzo before serving.

Serves 6 as a side dish. 

Best served immediately as it tends to dry out a bit the longer it sits.

[ChiliPepper]

@RespectLife

Thanks for the recipes Respect! I'm gonna give orzo a try!

That baked chicken looks DELISH!!! I miss Carol too, her recipes were always GREAT!!!

[chickenbutt]

What a coincidence!  Just yesterday I was thinking about making this recipe - 

I have a recipe I got many years ago from 'Cooking Light' for Basil Shrimp with Feta and Orzo.

It has those ingredients, in addition to artichoke hearts, green onions, a bit of olive oil, lemon, and probably some seasonings.

You cook it in the oven in one of those oven bags.   I really love this recipe and haven't made it for many years.  I noticed in yesterday's grocery ads that my store has gulf shrimp on ad and I thought about this recipe.

[Tinkrbl44]

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@IamMrsG wrote:

A favorite in our house is to use orzo as a side dish.

For two:  In a skillet, I toast the uncooked pasta in melted butter until it turns a golden brown. Then I start adding chicken broth, working with a quart of it, about a cup at a time.  Keep a watchful eye on it, stirring frequently and adding chicken broth as deemed necessary.  Remember, you're cooking pasta, so you do not want to let it go dry.  At the final addition of broth (taste for doneness of the pasta), stir in a desired amount of grated Parmesan.  For me that's a good handful. Stir in a last bit of broth, and serve once the pasta has reached a consistency you want.  Garnish with more grated Parmesan when you plate. 

For variation, you can add peas or mushrooms.

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@IamMrsG

Yum!    

I cooked some plain orzo last night and added a few spoons to some chicken friend rice ... and, voila! .... I had Rice A Roni!   LOL    

[Tinkrbl44]

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@RespectLife wrote:

This was from Recipe Swap back in 2013 also.  I apologize for neglecting to note the source!  I tried to do a search here but couldn't find it.  So thank you to the original poster.

I LOVE Greek flavors...anything w/ feta is a hit w/ me!

Greek Orzo Salad

1 cup orzo

6 T olive oil                                                     

1 small red onion, chopped

5 T red wine vinegar                                                                                                                    1 and 1/2 t salt   

1/2 t ground black pepper

1 t dried oregano 

1/4 cup chopped parsley

2 large tomatoes diced

1 English cucumber diced

12 calamata olives halved

6 oz feta cheese

Bring water to boil, add orzo and cook till slightly al dente (8-10 min). Rinse, drain and place in 2 qt serving dish & toss w/ 1 T of the oil.

Whisk together remaining olive oil, vinegar, onion, salt, pepper, oregano & parsley. Pour over orzo, cover & chill for 2 to 24 hours. Toss remaining ingredients (tomato, cucumber, olives & feta cheese) with orzo before serving.

Serves 6 as a side dish. 

Best served immediately as it tends to dry out a bit the longer it sits.

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@RespectLife

Sounds delicious !!