Course Appetizer, lunch, Main Course, Salad, Side Dish
Servings 4
Equipment
Medium skillet
Mixing bowl/ Jar
serving bowl
Ingredients
8ozOrzo1 cup orzo= 2 cups liquid
2tspButter
1cupPeas
1½cupsAsparaguschopped
4-5cupsArugula
3tbspBasilchopped
3tbspMintchopped
4ozFeta Cheese
Salt & Pepper
Crispy Shallot Vinaigrette
⅓cupOlive oil
1largeShallotpeeled and thinly sliced
2tbspRed Wine Vinegar
½Lemonjuice and zest
1tspHoney
½tspDijon Mustard
Salt & Pepper
Instructions
To prepare the Crispy Shallot Vinaigrette, warm olive oil in a skillet over medium heat. Cook the shallots until they turn golden brown, being careful not to let them burn. Transfer to a jar or bowl, then mix in the remaining ingredients until well combined. Set aside.
In a skillet over low-medium heat, melt the butter. Add the uncooked orzo and stir to coat it evenly in the butter. Keep stirring until the orzo turns lightly golden brown, around 4 minutes. Gradually whisk in the water or broth and bring to a gentle boil. Reduce the heat to low, cover, and let it simmer until all the liquid is absorbed, about 15 minutes.
In a separate pan, lightly sauté the asparagus in a splash of olive oil for 3-4 minutes or until cooked to your preference. Combine all the ingredients, including the dressing, and toss well. Season to taste. This recipe yields about 4 servings.