ORZO WITH LEMON, FETA, CURRANTS AND PICKLES
"This room-temperature salad is one of my signature dishes, it's sweet, sour and tangy, all at the same time, with the pickles adding just the right crunch."
1 pound orzo, uncooked
1/3 cup extra-virgin olive oil
Juice of 1 lemon
1 cup (about 4 ounces) crumbled feta
1/4 cup chopped parsley
10 cornichons, chopped (tiny French pickles)
1/2 cup (about 2 ounces) dried currants
1 teaspoon freshly ground 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 until the orzo has come to room temperature; drain again.
Place in a serving bowl and add the remaining ingredients. Stir well to combine.
Makes 8 servings
Adapted from source: Real Life Entertaining by Jennifer Rubell
"This room-temperature salad is one of my signature dishes, it's sweet, sour and tangy, all at the same time, with the pickles adding just the right crunch."
1 pound orzo, uncooked
1/3 cup extra-virgin olive oil
Juice of 1 lemon
1 cup (about 4 ounces) crumbled feta
1/4 cup chopped parsley
10 cornichons, chopped (tiny French pickles)
1/2 cup (about 2 ounces) dried currants
1 teaspoon freshly ground 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 until the orzo has come to room temperature; drain again.
Place in a serving bowl and add the remaining ingredients. Stir well to combine.
Makes 8 servings
Adapted from source: Real Life Entertaining by Jennifer Rubell
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