orzo verde

orzo verde

when the beginnings of spring tease at your psyche, there’s an instinctive longing to forego the heavy, stew-y dishes of winter and make something light and fresh and green. orzo verde is teeny, elongated egg-shaped pasta (israeli couscous is also an option) toasted until golden then all tossed up with lovely green things, olive oil, and lemon. perfect on it’s own, or maybe you’re feeling adventuresome and have ventured out to the barbecue grill. in that case, it makes a lovely side dish for something grilled. i like to make tofu skewers on the grill, or serve this with a nice vegetarian burger.

orzo verde

orzo verde

2 cups orzo pasta
3 tbsp. olive oil, plus a little extra for drizzling
1 large onion, finely diced
3 cloves garlic, minced
4 cups vegetable broth or stock
1 tsp. salt
1/2 tsp. freshly ground pepper
juice and zest of 2 lemons
4 cups arugula packed arugula leaves, finely chopped (you’ll end up with about 1 1/2 cups)
2 cups packed baby spinach, finely chopped (you’ll end up with about 3/4 cup)
2 cups fresh or frozen green peas
2 tbsp. capers, coarsely chopped
1 cup crumbled feta cheese
2 tbsp. toasted pine nuts
1/4 cup freshly chopped parsley

in a large frying pan with a lid, heat the 3 tbsp. olive oil over high heat. add the orzo and cook, stirring constantly, until most of the grains are a light golden brown and some are turning a deeper golden, about 4 minutes. add the onion and garlic and cook for 1 minute. pour in the stock, and add the salt, pepper, and lemon zest and juice. bring to a boil, reduce heat to a low simmer, and cover. cook for 15 minutes, stirring very frequently (orzo is sticky stuff) until orzo are nearly tender and the liquid has been nearly absorbed. stir in arugula, spinach, peas, and capers. if mixture seems too thick, add a 1/4 more water to loosen it up. stir over low heat for 2 minutes, or until peas are hot. stir in 3/4 of the feta. serve hot, and top with a light drizzle of olive oil, the remaining feta, pine nuts, and parsley.

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time to grow

Garden Table

 

i’m on the move. the sun is shining, and maybe it’s greener grass syndrome. for years i was blogging on other sites – words here, photos there, and it’s exciting to be here now on everything but the aga. up-sizing allows for more and different ways to share food and recipes, simple tips about growing flowers and food, DIY projects using old things, links to inspirational sites and the people behind them, and lots of photos. i hope you like everything but the aga, and happy spring to you.

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