Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Toasted Orzo Salad
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 11 mg
- Sodium
- 190 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 11 mg
- Sodium
- 190 mg
Ingredients
Directions
- 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
- 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.
