(or Orzo with Whatever, depending)
In a large mixing bowl, mix:
5 tbsp olive oil
1/4 cup balsamic vinegar
spices of choice
(I like dried herbes de provence and fresh basil, chopped)
roughly 1/2 cup chopped kalamata olives
a couple of chopped tomatoes
some garlic
half of a small red onion, chopped into smithereens
1 can garbanzo beans, rinsed
1 bunch of fresh spinach
whatever vegetables you like, cooked or not to your preference. I don't like green peppers, but red, orange or yellow ones are good, broccoli. snow peas. marinated mushrooms, asparagus, artichoke hearts
1/2 lb. fresh mozzarella, cut into small cubes
Meanwhile, cook 1 and 1/2 cups orzo. The kind I like comes in a blue and clear bag and is flat and teardrop-shaped. While orzo is cooking, wash a bunch of fresh spinach and remove stems.
Add orzo to bowl and fold in spinach. The heat from the pasta will wilt the spinach. The original recipe called for 1/2 cup of grated parmesan to be added at the end. It's good but it isn't necessary. I usually forget to do it.
(We are guessing you add everything else in the recipe to the orzo.)
Enjoy!
Stephanie
(6/5/00)
0 comments:
Post a Comment