When it’s time for Supper Club, chances are I’m in charge of the wine.
While I have very little experience in the kitchen, Â now that I am something an adult I believe it’s important to have an arsenal of “go-to dishes” that one feels confident will turn out well and can be proudly served to others.
I’m still working on the appetizer, main course and dessert part of said arsenal, but this recipe, in all of its simplicity, is completely delicious. It’s super light and is a great complement to red meat – kabobs in particular…or, add in more veggies and some sliced chicken and it could be a nice main course for lunch…I’m guessing – I’ve certainly never tried.
Pine Nut and Lemon Orzo
Serve this dish at room temperature or chilled.** If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving. Yield: 12 servings.
Ingredients
- 4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
- 3/4 cup fresh lemon juice (about 4 medium lemons)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons extravirgin olive oil
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup pine nuts, toasted
Preparation
Cook pasta according to package directions. Drain into collander.
In the same saucepan used to cook orzo, heat olive oil and add pine nuts. Cook until golden; about five minutes. Add parsley. Then add orzo back into pan, tossing with lemon juice and salt and pepper.
**Notes from Allibert: I find this dish is best served slightly warm or at room temperature. Also, either parsley or basil can be used – whichever you have on hand.
Source: from the kitchen of Allibert’s mom – she combined various recipes and came up with this combo; I goog’ed the crap out of it and came up with nothing…
Morzo, please…GET IT?!
From: The Food Network
