This simple yet delicious dish is great for a meal at home topped with some grilled chicken and a side of salad OR can be a great side dish to bring to a gathering. It can be served warm or eaten cold.
Ingredients
1 pound Orzo
½ cup Canola Or Olive Oil
Salt (Himalayan pink salt is my favorite)
2 Avocados (optional)
2 pints Cherry Tomatoes, halved or quarterd
1 clove Garlic, minced
1 large Shallot, thinly sliced (optional)
1 Orange, juiced
1 Lemon, zested
5 ounces Feta Cheese, crumbled (French, not Greek, is creamiest)
2 Tbsp Fresh Oregano (1 tsp dried)
Instructions
In a large bowl, combine half the oil, the tomatoes, garlic, shallot, orange juice, lemon zest and a few generous pinches of salt (maybe 1 Tbsp). The salt will draw out the juice of the tomatoes to form a dressing. Let it sit while you prepare the orzo and the avocado if using.
Bring a large pot of water to a boil, add salt and orzo. Cook for 8-10 minutes, until al dente (don't overcook it!). While it's cooking, chop the avocado into small dice (if you've never used avocado before, look up how to do it on the internet).
When the orzo is done, drain with a fine strainer and add orzo, feta cheese, and remaining oil to bowl with vegetables. Mix everything well, being careful not to smash all the avocado pieces, add oregano and salt to taste. Eat outside with a glass of white wine.
Recipe by Bair Necessity at https://bairnecessity.com/orzo-salad/