Would you just take a look at this gorgeous dish. This spring orzo is everything I want in life - the perfect combination of balance and surprise, not to mention a humbling ability to highlight spring farmer's market produce.
This recipe is my own adaptation of two recipes I found online. I've posted them at the end for your reference. The great thing about this recipe is that you can modify it both for what is available fresh and for your tastes.
Let's start with the Dressing. This zingy lemon dressing is perfect to complement these fresh ingredients. Find a neighbor with Meyer Lemons to spare, you won't regret it.
1/2 c minced shallot
1/4 c + 1 T lemon juice
2 T olive oil
1 T Dijon mustard
1/2 t salt
1/2 t pepper
(and set aside 2 t lemon zest to add later)
Now I'm ready for the big healthy reveal. This "pasta salad" of sorts is even healthier than you might think. All thanks to whole wheat orzo. Yes, it does exist, though sightings may be rare. Look for it in your largest local Whole Foods - good luck! Anyways, you can't even taste the difference. It is amazing.
8 ounces orzo pasta
Now onto the veggies
1 cup peas: Lovely fresh when in season - but pricey.
1 & 1/3 c thinly sliced radish: Steam sautéed 5ish minutes in a pan with water - just partly cooked, you want to maintain that nice crunch
1 c herbs: This is one of the main stars of the dish - and is up to your preference! I did a mix of chopped mint, green onion, and parsley. Mint is strong in my opinion, so I used less of it. Chives would be great, as well as dill if it's your cup of tea.
1 red bell pepper: Chopped - lightly steamed - mostly for color :)
Vegetable substitutions: Radish not your cup of tea? Well first off, I'm going to encourage you to give it a try. Cooked radish is nothing like raw radish - it is quite mild! But one of the original recipes used asparagus, the other used snow peas - both great alternatives if you please. I can also picture diced cooked carrot, zucchini (even in ribbons maybe?) or green beans cut in small pieces. It's all up to you!
Alright, time for the recipe:
1. First make the orzo, following the package directions.
2. While it is cooking whisk together the dressing ingredients.
3. Mix the pasta and dressing together and let chill in the fridge for at least an hour (or up to 48!)
4. Prep your veggies and herbs (cook peas, radish, bell pepper)
5. Mix everything (veggies, dressed pasta, herbs, zest) together before serving!
6. Top with 1/3 c toasted almonds and as much feta as you please (unless you're vegan)
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| All the ingredients ready to be mixed! Looks like I even added the cooked radish tops for some extra nutrition! |
I actually made this awhile ago (when it was actually early spring) but just looking at this is making me want it in my belly right now!
One more note: This recipe is designed as a pasta dish. In other words, the base is the orzo. But you could easily reduce the orzo or boost up the veggies to have a much more veggie centered dish. Just be sure if you add more volume to taste test and add more lemon if needed. Food for thought!
Inspiration:
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