Ingredients
- 1/2 pound orzo
- 4 cups Pacific Foods Organic Low Sodium Vegetable Broth
- 6 cups water
- 1 medium cucumber
- 1/2 cup kalamata olives pitted
- 4 oz. cherry tomatoes
- 4 oz. feta cheese,
- 1 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
- 2 tbsp. fresh parsley chopped
- 1 tbsp. fresh dill chopped
- 1 tsp. lemon zest,
- salt
- pepper
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Instructions
- Add 1 container of Pacific Foods Low Sodium Vegetable Broth to a large pot with 6 cups of water. Bring to a boil.
- Pour orzo into the boiling liquid and stir. Allow orzo to cook in the boiling water for 7-9 minutes stirring occasionally to make sure the orzo doesn't stick to the bottom of the pan.
- Remove the pan from heat, drain liquid from the orzo and place the orzo back in the pan or a large mixing bowl.
- Drizzle the orzo with a little olive oil and mix to prevent sticking while it cools.
- While the orzo cools chop the cucumber, quarter the cherry tomatoes, half the olives, crumble or cube the feta and chop the herbs.
- Once the orzo is almost cooled pour in the olive oil, lemon juice, and red wine vinegar and mix.
- Mix in the cucumber, tomatoes, olives, feta, herbs and lemon zest.
- Enjoy the salad immediately or chill in the fridge before eating.
- Store in the refrigerator in an airtight container for up to one week.
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