1 box orzo (12 oz)
2 Tbl olive oil or canola oil
1 red onion, chopped
2 zucchini, diced
3 cloves garlic, chopped
salt and pepper
1 can chick peas, drained and rinsed
½ cup parsley leaves, chopped
¼ cup mint leaves, finely chopped
2/3 cup feta crumbled
1. Bring a pot of water to a boil and cook the whole box of orzo.
2. Add the olive oil to a saute pan, then brown the garlic.
3. Saute the onions until near transparent.
4. Add the zucchini.
5. Saute until softened about 6 minutes or until tender. Season to taste.
6. Add the chick peas and allow it to heat up. Cooking it too long will make the mixture starchy.
7. Transfer to a large mixing bowl.
8. Add the cooked orzo, stir.
9. Add the cilantro, mint, feta and stir.
10. Can be served cold or hot.
orzo: I love the texture of this pasta. I buy Stop & Shop’s brand for $1 (when it’s on sale i stock up). One serving provides an enrichment of folate, thiamin, niacin and riboflavin which are important B vitamins. It provides more carb than a typical serving of pasta however.
alternative: I’ve made several variations of this recipe and I like how it’s really forgiving. I have used red bell pepper instead of zucchini or added canned black olives in addition to everything. For my friend who is lactose-intolerant, I have feta on the side. I even find that the feta or olives imparts enough flavor as well as the cilantro and mint that i don’t even add salt (this is good for your health!).