Simple, fragrant dishes call to the senses and evoke the ancients.
Orzo is a rice-shaped pasta often used in Greek cooking. Orzo salad tastes great warm or at room temperature, so make plenty for lunch the following day!
• 8 ounces orzo
• 1 10-ounce bag spinach, coarsely chopped, or 10-ounce package frozen chopped spinach
• 2 cups tomatoes, chopped (fresh or canned)
• 1/4 cup flat-leaf parsley, finely chopped
• 1 tablespoon dried dittany or dried Greek oregano
• Juice of 1/2 lemon (about 2 tablespoons)
• 2 tablespoons water
• 4 ounces feta cheese, crumbled
• Salt and pepper to taste
• Kalamata olives for garnish
In a large pot of boiling water, cook orzo until tender but not mushy, about 20 minutes. Drain and return to pot.
In a 4-quart pot, place the spinach, tomatoes, parsley, oregano, lemon juice, and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring frequently, until the spinach is tender, about 15 minutes. Stir in the feta cheese and mix well. Continue cooking for 2 minutes, stirring occasionally, until the feta melts into the sauce. Add salt and pepper to taste, cover, and remove from heat. Add the orzo to the spinach mixture and toss until just combined. Place the orzo mixture in a serving bowl and top with olives. Serve warm or at room temperature.
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