Take Back the Kitchen with Orzo

orzo.JPGI have been attending so many BBQs and Potlucks lately and am thrilled to have found that there is an orzo product infused with protein so that I can serve and indulge in my orzo salad without the guilt. I am always hesitant to whip out this dish that my friend turned me on to because, although it is incredibly tasty, it does have a lot of carbs. I tried it with the Zone Diet orzo product and it is just as good if not better. I loved the texture. I know I sound like a commercial, but try it yourself!
Here’s the link:
Orzo with Roasted Vegetables:
1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1″ diced
1 yellow pepper, 1″ diced
1 red onion, peeled and 1″diced
2 garlic cloves, minced
1/3 c. olive oil
1 1/2 tsp kosher salt
1/2 tsp pepper
1/2 pound orzo
For the dressing:
1/3 c. freshly squeezed lemon juice
1/3 c. olive oil
1 tsp kosher salt
1/2 tsp pepper
To assemble:
4 scallions, minced
1/4 c. pine nuts
3/4 pound feta (diced) (I only use 1/4 lb-feta is powerful)
15 fresh basil leaves, julienned
Preheat oven to 425 degreesF. OR use an outdoor grill
Toss the vegetables with olive oil and roast (or grill) for 40 minutes, turning once.
Cook orzo in boiling salted water for 7 – 9 minutes. Drain and transfer to a large serving bowl. Add vegetables.
For the dressing combine the lemon juice, olive oil salt and pepper and pour over the pasta and vegetables. Then add scallions, pine nuts, feta and basil. Serve at room temperature.
To find out more about Alma and to check out her recipes, visit Take Back the Kitchen.