I’m always in favor of a meal I can throw together on the fly. Even before we went vegan, we enjoyed this little dish several times with our vegetarian friends… omnivores can enjoy little grilled chicken and feta on it. This is a great year-round fave for all of your dinner guests. It’s delicious served warm, room temp or cold! Try bowties or cavatappi for variety if you want.
(a.k.a.) Orzo with Spinach, Lemon, Sundried Tomatoes and Olives
serves 4 as main dish
1 1/2 cups orzo (pictured here is half orzo, half ditalini)
zest and juice of one lemon
2-4 cups chopped spinach
1/4 cup sundried tomatoes
1/4 cup chopped kalamata olives
extra virgin olive oil
kosher salt and black pepper
Cook the orzo in salted water until al dente. While the orzo cooks, zest and then juice the lemon. When the orzo is done, drain it and put it back into the pot. Immediately drizzle with 1 tbsp. olive oil and pour in the lemon juice and zest. Season with salt and pepper. Stir well to combine, and set aside to cool to your desired temperature for eating. (I like the spinach to stay firm and not wilted, so I let the orzo cool a good bit.) While it cools, chop the spinach, sundried tomatoes and olives. If your tomatoes are in oil, leave the oil on them- it’s delicious! I love spinach so I use a lot. When you’re ready to eat, stir in all the veggies and season again with salt and pepper and more olive oil to your taste.