Side Dish: United States – Lemon-Herb Orzo with Feta and Pine Nuts

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

1 cup (170 g) dry orzo
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 small garlic clove, finely minced
1 / 4 tsp dried oregano (or 1 tsp fresh, chopped)
1 / 4 cup (15 g) chopped fresh parsley
1 tbsp (4 g) chopped fresh mint
2 tbsp (14 g) thinly sliced scallions (green parts)
1 / 3 cup (50 g) crumbled feta cheese
3 tbsp (24 g) pine nuts, toasted
Salt to taste
Freshly ground black pepper to taste

Instructions

Bring a medium pot of well-salted water to a boil. Cook orzo until al dente according to package directions. Reserve 2 tablespoons cooking water, then drain.
While orzo cooks, whisk olive oil, lemon juice, lemon zest, garlic, oregano, a generous pinch of salt, and pepper in a large bowl.
Add hot, drained orzo to the bowl with the dressing along with the reserved cooking water. Toss to coat so the orzo absorbs the flavors.
Fold in parsley, mint, and scallions. Taste and adjust salt, pepper, and lemon to preference.
Gently mix in feta and half the toasted pine nuts. Transfer to a serving dish and sprinkle the remaining pine nuts on top. Drizzle with a little olive oil before serving.