In terms of left-overs, besides eating the orzo on its own, buy a roast chicken, shred it and mix it in for a quick lunch-time salad that's easy to pack in a travel container. Or throw in some drained, rinsed black beans for a hearty, veggie alternative.
I served my "Orzo with Everything" alongside a simple, grilled, flat iron steak (my simple version is to lightly coat with olive oil, fresh cracked pepper, and kosher salt and throw it on a grill (medium, direct heat)).
Bon Appétit July 1998
- 1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
- 1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
- 5 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
- 1 cup finely chopped radicchio (about 1 small head)
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
- 2 large garlic cloves, minced
- Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl.
- Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.