I love this recipe from Ina Garten’s Modern Comfort Food Book.

This is a delicious side dish for Chicken , fish ,and meat. I particularly like it with Roast Chicken. In the photo I posted here I served it with onion crusted chicken, oven roasted string beans, and homemade cranberry sauce. It was sort of perfect.

Get a good block of Feta or buy the crumbled one . I diced up a block of Greek Feta Cheese and it was just perfect but a nice crumbled one would work equally as well.

If you compare my recipe to Ina Garten’s original recipe you’ll notice I have omitted the salt, it was too salty for me. I tasted for Salt and Pepper when finished and added a little bit to the orzo when I cooked it. Everyone has a different palate for Salt so my suggestion is to taste at the end and add then, this recipe is easy to add at the end. Same goes for pepper just add to your own taste. Feta was plenty salty.

Simple to make and Delicious to eat .

Enjoy!

Ingredients:

1 cup Orzo

2 teaspoons grated lemon zest

2 Tablespoons Freshly squeezed Lemon Juice

2 Tablespoons good Olive Oil

1 Tablespoon minced fresh dill

1 cup small diced Feta ( try a good greek Feta ) or crumbled Feta Cheese

*kosher salt and freshly ground black pepper to taste– see note above

Directions:

In a large saucepan , bring 2 quarts of water to a boil, and cook the orzo according to package directions al dente.

Once orzo is cooked and drained transfer to a bowl and stir in the lemon zest, lemon juice, olive oil , dill, fold in the feta and taste for salt and pepper. I added no salt but about 1/4 teaspoon of freshly ground black pepper. This is up to you . Serve hot or at room temperature .

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