Thank you Rachael Ray: Part 1 – Greek orzo salad

The Food Network, from Ready-Set-Cook to Iron Chef, has been a source of inspiration since I was 14 years old. Recently, I’m most excited when either Alton Brown or Iron Chef is on. Yesterday I caught a 30 minute meal by Rachel Ray on a Greek kabob dinner. That convinced me to make the exact same thing for dinner and it was delicious!

Greek orzo salad
-1/2 lb. orzo (wheat or white)
-two tomatoes
-bunch of flat leaf parsely
-few mint sprigs
-1 C. chopped seedless cucumber (1/2 cucumber)
-1 block of feta cheese chopped into small cubes
-2 lemons
-olive oil
-1 red onion chopped fine
-toasted pine nuts (if you can afford them 🙂 )

Cook orzo in boiling water (w/ salt). While still hot, pour orzo over parsley, mint, onion, feta and toss. Add juice of two lemons and 1/2 C of olive oil. Add salt and pepper to taste.

Then add tomatoes, toasted pine nuts and cucumbers on top. (seasoned carefully with salt before adding)

All done! So good.

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1 Comment »

  1. Jackie Hartson Said:

    Looks good, the ingredients read yummy, so, it must be a winner. Will try and let you know 🙂


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