Orzo With Everything Recipes

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

Steps:

• Cook orzo in boiling salted water until just tender.
• Drain well.
• In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives.
• Let stand until room temperature.
• Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
• Season to taste with salt and pepper.
• (I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.

Steps:

• Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.