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| Fresh and zingy Lemon Feta Orzo is almost effortless to cook and easily carries so many different flavors. Orzo pairs well with chicken, fish, steak, and sausages or even on its own with crusty bread. |
Ingredients
Serves 3-4
- 1 cup Orzo pasta
- Zest and juice of one large lemon (about 1/4 cup)
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tsp Greek or mediterranean-style seasoning mix (eg: Weber's Greek Seasoning) - more or less to your taste
- 50 gm feta, crumbled in large chunks (cow's milk feta works fine)
- Ground black pepper and salt to taste
Method
Cook the orzo according to packet instructions. Cool.
In a small jug whisk together the olive oil, lemon zest, juice, Dijon mustard, and herbs.
When the Orzo has cooled, pour the dressing over the orzo and mix through. Crumble over the feta and gently mix through. Chill before eating.