Friday, July 16, 2010


Earlier this year, I wrote about orzo, its origins and versatility in using for various dishes.  I wanted to make lamb burgers tonight and needed a salad and some carbs to accompany the burgers.  An orzo salad can be a great combination for vegetables and carbs.  I used a variety of vegetables that I had in the fridge.  
1/2 cup uncooked orzo
4 baby carrots, chopped
1 green onion, chopped
3 mushrooms, chopped
1/2 large tomato, chopped
1/2 red pepper, chopped
8 pitted ripe olives, sliced
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste

Boil water and add orzo.  Reduce heat to medium and for the last few minutes of cooking add the carrots.  Drain and let cool for five minutes.  Add the remaining vegetables, cilantro and olives to a bowl,  followed by the orzo and carrots.   Mix and then add the olive oil and lemon.  Add salt and pepper if desired.  Serves 3 to 4 people. 

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