I came upon this dish at Food52, one of my favorite foodie sites. It sounded so delicious and perfect as a side for the fresh fish I just bought. And knowing that it was an Ina Garten creation sealed the deal.
There is just handful of ingredients needed to bring this dish together. What makes it so inviting is that each ingredient is full of flavor and they all unite in a tasty bowl of orzo.
Although its shape is similar to long grain rice, orzo won’t be found where rice is stocked at the market. Make your way to the pasta aisle and you’ll find it there. Orzo, Italian for barley (named for its similar shape), can be found in many soup and broth recipes as well as pasta salads and side dishes like this one.
My very favorite feta is Mt. Vikos made from sheep and goat’s milk. It is creamy and not too salty. Many people who are lactose intolerant find this cheese easier to digest than cow’s milk feta.
The original recipe calls for serving the orzo hot. However, I have served it cold and at room temperature as a side dish for a sandwich or as an addition to a green salad. It is very versatile.
- 1 cup orzo
- 2 teaspoons fine sea salt
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2-3 teaspoons fresh dill, chopped
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- freshly ground black pepper
- 1 cup feta, small dice
- Bring 2 quarts of water water to a boil in a large saucepan. Add 2 teaspoons of fine sea salt and the orzo to the pot. Bring water back to a boil, then reduce heat to a lively simmer. Cook orzo for 9 minutes or until just al dente. Drain well and transfer to a wide bowl.
- Stir in lemon zest, lemon juice, dill, olive oil, salt and pepper. Fold in diced feta. To serve, transfer to a bowl or platter. Sliced tomatoes are a nice accompaniment to the orzo if serving it at room temperature or chilled as a side dish.