Orzo salad with lemon.
I had actually never eaten Orzo until I made Ottolenghi's Orzo with shrimp and feta. After that I started experimenting with it myself and it is now a fixed item in our menu.
Orzo is a dried pasta that looks a bit like a large grain of rice. In the Netherlands, Orzo is still relatively unknown. It is an Italian pasta and because the Italians find Orzo similar to a barley grain, this pasta is called Orzo, or barley grain. Such a type of pasta is eaten in many countries around the Mediterranean in, for example, soups, Pilav but also as a rice substitute in Risotto or Paella.
I myself made a vegetarian Orzo salad with (pickled) lemon. You can make this dish well in advance, the recipe is ready quickly and is delicious on a beautiful summer day or to take to a picnic, for example.
Vegetarian Orzo recipe
I made a vegetarian Orzo myself but you can also make it very well with pieces of chicken breast instead of mozzarella.
For 2 people
- 125 grams Orzo
- 1 stalk broccoli
- 1 zucchini
- 1 buffalo mozzarella
- 1 (pickled) lemon
- 4 tablespoons pine nuts
- 1 tablespoon sunflower seeds
- Olive oil
- Pepper and salt
- Divide the broccoli into small stumps
- Cut the zucchini into small cubes Roast the pine nuts and sunflower seeds briefly until they start to color and then keep them separately
- Stir fry the broccoli and zucchini together in some ghee until the zucchini starts to color lightly and then keep them separate
- Cut the mozarella into cubes
- Cut the (pickled) lemon with skin and all into very small pieces.
- If you do not have pickled lemon, you can also use regular lemon. Then use only the flesh and juice. Then keep a slice of lemon aside as a garnish.
- Mix all the ingredients in a nice bowl and sprinkle the seeds over the salad last.
- Finish with salt and pepper to taste and drizzle some olive oil over it.