Sometimes you just need to change up your side dish repertoire from your normal white/wild rice or roasted potatoes. Enter this simple, yet unexpectedly delicious, orzo recipe (originally from Giada). This dish incorporates baby arugula, crumpled feta, toasted pine nuts, and dried cranberries, which provides just the right amount of salt from the cheese, freshness from the greens, and tart sweetness from the cranberries.
It’s the perfect dish to serve at your next outdoor barbecue.
ARUGULA, FETA, AND CRANBERRY ORZO
Servings: About 4-6
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus ¼ cup
2 cups fresh baby arugula
¾ cup crumbled feta cheese
½ cup dried cranberries
12 fresh basil leaves, torn
¼ cup toasted pine nuts
3 tablespoons lemon juice
1½ teaspoons kosher salt
1 teaspoon black pepper
- Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender, but still firm to the bite. Stir occasionally for about 8 to 10 minutes.
- Drain the orzo and lay it out on a large cookie sheet. Drizzle the orzo with 3 tablespoons of olive oil, toss together, spread it out, and set aside to cool.
- Once the orzo is cool, transfer it to a large serving bowl. Add the remaining ingredients and toss gently to combine.