Monday, January 5, 2009

orzo with lemon, feta, currants and pickles

A surprise ingredient sets this apart from your everyday pasta dish.
Photo by John Kernick May 2006

The Ingredients:
Serves 8
  • 1 lb. orzo
  • 1/3 cup extra-virgin olive oil
  • juice of 1 lemon
  • 1 cup (about 4 oz.) crumbled feta
  • ¼ cup chopped parsley
  • ½ cup (about 2 oz.) dried currants
  • 10 cornichons, chopped
  • 1 tsp. freshly ground black pepper

Bring a pot of salted water to a boil. Add the orzo and cook it until it's al dente, about 6 minutes. Drain and rinse with cold water for about 30 seconds, until the orzo has come to room temperature. Place in a serving bowl and add the remaining ingredients. Stir well to combine.

Source: Domino

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