Greek Orzo Salad

Orzo (aka risoni, or in Italian "barley") is a large grain of rice, in the form of short-cut pasta. It is made of flour or whole grain (not gluten-free). 

Σαλάτα κριθαράκι (Greek)

/saláta kritharáki/

(lit. barley salad)

organic cherry tomatoes

sliced organic cucumber

sliced purple onions

Greek dressing, homemade or store brought

Kalamata olives

cooked orzo as directed

feta cheese

ένας /énas/ 1. Toss everything and serve.

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Vegetable Kebabs with Feta and Za'Atar

Za'atar (زَعْتَر‎) is a Middle Eastern herb also the name of a spice mixture: toasted sesame seeds, dried sumac, and other spices. 

Serves 4

Preheat the grill to medium-high, use the oven,

or frying pan-grill

24 small organic potatoes

1 organic each: yellow squash and zucchini, both cut crosswise into 1-inch (2,5 cm) circles

1 organic red bell pepper, cut into 2-inch (5 cm) pieces

6 or more organic scallions, white parts only

1 Tbs. (15 ml) each: organic lemon juice and olive oil

1 1/2 tsp. (4 g) za'atar 

(dairy-free) feta cheese

optional organic vegetables:

• cheery tomatoes
• onions
• slices of corn on the cob
• mushrooms
• carrots
• pineapple
• cauliflower florets
• broccoli florets
• lemon or lime wedges
• Jerusalem artichokes
• leeks
• okra
• olives
• etc.

Serve with cooked rice or (not all are gluten-free):

• quinoa
• couscous
• orzo
• riced broccoli or cauliflower 
• barley
• chopped cabbage
• farro
• freaked
• polenta
• etc.

1. Soak 8-10 bamboo skewers in water 30 minutes before grilling.

2. Put the potatoes in small saucepan; add water to cover.

3. Bring to a boil and cook until toothpick slides into them with a little resistance, about 15 minutes. Drain.

4. In a large bowl, combine the squash, zucchini, bell pepper, scallions, 1 Tbs. (15 ml) lemon juice, oil, za'atar and potatoes. Toss.

5. Tread vegetables onto the skewers, alternating variety and color.

6. Grease the grill. Grill 5 minutes per side or until they are soft.

7. Lightly drizzle lemon juice over skewers, sprinkle with feta and serve.

8. Refrigerate any leftovers.

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Orzo with Artichoke Pesto

Orzo, a short-cut pasta (not gluten-free) from Italy pairs with artichokes to make a pesto to enrich an dish.

Orzo con Carciofi Pesto (Italian) 

Serves 6

1 12-ounce (340 g) organic artichoke hearts                      >
1 pound (455 g) whole-wheat orzo pasta

2 ears of organic corn or 1 cup (200 g) of organic frozen of corn

1/4 cup (50 g) chopped toasted organic walnut pieces

1/2 cup (100 g) fresh or 8 tsp. (35 g) dry each: oregano and parsley

zest of 1 organic lemon

1/4 cup (60 ml) orange lemon juice

1 smashed garlic clove

1/2 tsp. (2,25 g) black pepper

3/4 cup 180 ml) extra-virgin olive oil

2 cups (400 g) orange cherry tomatoes cut in half

1 1/2 cups (300 g) grated Parmesan 

uno 1. Bring a pot of salted water to a boil over high heat.
due 2. Add the orzo pasta and cook, stir a few times, until tender but still firm, about 8 minutes.
tre 3. Drain, reserving 1/2 cup (120 ml) pasta water.  Put the pasta in a bowl.
quattro 4. Corn
  (a) corn on the cob: grill over medium-high heat or on a charcoal grill, turn a few times, cook about 10 minutes. Let the corn cool slightly. Use a large knife to remove the kernels. Add the corn to the bowl
 (b) frozen corn: thaw and add to the bowl
cinque 5. In a food processor, combine 2 cups (400 g) of artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, black pepper, and oil.
sei 6.  Blend until the mixture is thick and smooth.
sette 7. Chop the remaining artichoke hearts into small pieces and add to the bow.

0tto 8. Add the pesto, tomatoes, cheese, and pasta water.
nove 9. Toss until all the ingredients are coated.
dieci 10. Serve warm or at room temperature.

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Rotisserie Chicken with Orzo

Store-bought rotisserie chicken is easy, but cooked chicken thighs is just as good.

Pollo di Rotisserie con Orzo (Italian)

Serve 4-6

1 whole organic rotisserie chicken or 3 1/2 cups (700 g) cooked organic chicken

1/2 cup (100 g) orzo* (not gluten-free)

2 Tbs. (30 ml) olive oil

2 cups (400 g) orange carrots, julienne cut

1 cup (200 g) organic onions, cut into thick strips

2 cups (5 dl) organic chicken stock

1 tsp. (4,5 g) or more to taste each: garlic powder and paprika 

1/2 cup (100 g) chopped parsley

1 cup (200 g) frozen organic peas

1/2-3/4 cups (120-180 ml) organic plain yogurt

1/2 cup (100 g) grated Parmesan cheese

1-2 tsp. (5-10 ml) orange lemon juice

1. Roughly cut up the cooked chicken.

2. In a skillet over medium heat, cook the orzo until lightly brown, about 3 minutes, stir.

3. Remove the orzo and add oil to the skillet.

4. Sauté the carrots and onions for 4 minutes.

5. Add orzo, stock, garlic, paprika, and lemon juice.

6. Cover and reduce heat to medium and cook about 9 minutes.

7. Uncover and add the parsley, peas, yogurt, and cooked chicken.

8. Increase the heat and cook to warm the dish.

9. Serve with grated Parmesan sprinkled over the top.

* Orzo is Italian for "barley", a short-cut pasta, can be used in soup, part of salad or pilaf, or baked in a casserole. It is made from wheat semolina flour, not barley.

It is similar to these in other cuisines:

• Israeli: ptitim or "Ben Guiron Rice"
• Greek: κριθαράκι / kritharáki /  "little barley" 
• Turkish: arpa şehriye 
• Arabic: / lisān al-`uṣfūr /  "songbird tongue"

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Orzo Pasta Salad

Our locale grocery store has an olive-bar. With so many choices, use one or a mixture of olives in this salad. Orzo* is not gluten-free.

Combine:

• olives
• crumbled feta cheese 
• artichoke hearts
• fresh organic spinach
• minced garlic
• chopped organic bell peppers
• olive oil
• chopped basil leaves
• cooked orzo

It goes well by itself for lunch, side dish with a lemon chicken breast, or just as a snack!

*Orzo Italian for "barley", Latin: hordeum. It is a short-cut pasta, shaped like grain of rice, but made from wheat semolina flour.

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