This recipe is meant to be on the easy and not too time-consuming side. Precooking the asparagus may be the worst of it. But feel free to use any leftover roasted or grilled veggies you have on hand. It is also one of those recipes that make excellent leftovers. The herby dressing just seeps deeper and deeper into the orzo and even with wilted arugula it is still yummy.
Ingredients
Ancient Grain Orzo, 2 ½ cups cooked*
Brown Sweet Onion, ½ cup, grilled or sautéed, chopped
Asparagus, 1 cup, grilled or sauteed – cut in 1” pieces
Kalamata Olives, ½ cup, halved
Fresh Dill, 3 Tbsps. roughly chopped
Fresh Basil, 3 Tbsps. roughly chopped
Fresh Mint, 3 Tbsps. roughly chopped
Arugula or Baby Kale, ~ 2 handfuls, torn up a bit
Pine Nuts , ¼ cup, toasted
For the Dressing:
Lemon, ½ juiced (~ ¼ cup)
White Balsamic Vinegar, 2 Tbsps.
Dijon Mustard, 1 tsps.
EVOO (good quality), 3 Tbsps.
Sea Salt and Pepper, ½ tsp of salt and 7-8 grinds
*If you cannot find ancient grain orzo, use regular – as with all the ingredients, buy organic whenever possible. This is the time to use a bit pricier olive oil – as it will help brighten all the flavors.
Shopping List
Please buy organic whenever possible!
Preparation
Cook the orzo according to instructions and set aside to cool.
Toast the pine nuts; NOTE: Pine nuts go from lightly browned to burnt in two seconds flat, so keep a close eye on them.
Combine all the chopped veggies and herbs together in one bowl. In a separate medium to large glass or metal bowl, add the lemon juice, white balsamic vinegar, and Dijon mustard. Using a whisk, slowly drizzle in the olive oil while whisking and well incorporated. Add the salt and pepper. Taste for balance. If it is too tart, add a bit more olive oil, to flat add a touch more vinegar, too salty – add a splash of water.
Add to cooked orzo to the dressing. Mix well and let is sit for about five minutes. Then add the veggies and herbs. Toss gently to combine and finally add the torn arugula or baby kale and pine nuts to finish.
Serve alone or with some crumbled feta.
** This is a great recipe to use up some left over grilled or roasted veggies. Think zucchini, eggplant, carrots, etc.