Mediterranean Orzo Salad
Ingredients:
2 cups Orzo pasta
3 tbsp. olive oil
10 shallots, peeled and quartered
1/2 cup balsamic vinegar
one 14 oz. can artichokes, drained and cut into sixths
3 garlic cloves, chopped
1/2 cup "O" brand Organic Meyer Lemon or Tahitian Lime olive oil
1 tsp. sea salt
Fresh ground Tellicherry pepper to taste
2/3 cup chopped kalamata olives
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
8 oz. crumbled feta cheese
Method:
1. Cook the orzo in plenty of salted boiling water, drain and rinse just a little. Transfer the orzo to a serving bowl and pour the flavoured lemon or lime olive oil over, tossing to coat. This will prevent the pasta from sticking together.
2. Heat the 3 tablespoons of olive oil in a fry pan, add the shallots and fry for 5 minutes, or until they just begin to brown, pour in the balsamic and let the shallots simmer for 5 more minutes.
3. Remove the shallots with a spoon and add to the orzo. In the same pan, add the drained artichokes and garlic. Pan fry, seasoning with a bit of sea salt and pepper. Add this to the orzo mixture.
4. Toss the olives, mint and cilantro into the bowl. Mix well, at this time taste for seasoning to see if you need to add more flavoured olive oil. If the salad is too dry, pour in a little at a time just until the salad is not dry. Mix in the crumbled feta and serve.
Serve 6 to 8.
Copyright © Caren McSherry 04/02
