Monday, November 30, 2009

Mediterranean Orzo

This is based off a recipe from Food & Wine . . . my dad served it with grilled swordfish, which was really yummy, but you could totally whip up some chickpeas or tofu to go along with it to make it completely vegetarian :)

3/4 cup whole-wheat orzo
1/2 cup pitted mixed olives (2 ounces), coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup almonds, coarsely chopped and toasted in a pan or in the oven

Cook orzo according to package directions; drain and combine with next 5 ingredients. Stir in almonds directly before serving.

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