This is an easy salad that can be made way ahead of time. It works well as a side for barbecue or fancier fare.
Rice Salad
- 1 cup orzo
- 1 cup jasmine rice
- 2 cups chicken stock
- 2 cups water
- 1 red bell pepper diced small
- 10-12 large green olives chopped roughly
- 12-16 garlic scapes chopped very fine
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 3 anchovy fillets minced to a paste
- 2 tbsp fresh oregano chopped fine
- Salt/pepper
- Feta cheese
In a four-quart stock pot add rice, orzo, chicken stock, and water. Bring to a boil and then turn heat to very low, cover and cook until liquid is absorbed, about 20 minutes. Remove from heat and uncover. Place a towel over top, recover and let stand for 20 minutes. In a large bowl mix rice, bell pepper, olives and oregano. Season with salt and pepper. In a small bowl whisk the oil, lemon juice and anchovy paste until incorporated. Pour dressing over rice and mix well. Place in refrigerator and let chill completely. Remove and add scapes and however much feta you want. Stir well and chill until ready to serve.
I like Greek twists.
Greek twist to anything is clearly a winner in my books, this one is no exception. Love the anchovies in it.
Good summer dish. There’s a very good book “Modern Greek” by Andy Harris ( the editor of Jamie Magazine) that you might like.http://www.amazon.fr/Modern-Greek-Contemporary-Recipes-Mediterranean/dp/0811834808
So, the orzo doesn’t get mushy? Seems a long cook for a small pasta…
Love the concept, and that dressing!
Nope. Probably since it’s cooking with other things.
Since the orzo is mixed with an equal part rice they both just get nice and fluffy.
Mike and I would really like this one – especially as a side for BBQ this summer.
gotta try this one for sure
Great idea mixing the orzo with rice. Add the anchovies and feta and all that’s missing is the ‘Opa!”
When left overnight the flavours in a dish infuse and it truly does taste better the next day. Yum…
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