Mid-Week Meals: Orzo + Herbs

One of our goals is to plan out our meals for the week and do our grocery shopping based on our menu.  We generally do a pretty good job of this but there is sometimes that day where you just do not feel like making what you had planned on or you forgot an ingredient and need to change plans.  Lately our quick solution is orzo with fresh herbs. 

Orzo is one of those great ingredients that you can build a meal off with what is in your garden or leftovers in your fridge.  One of the herbs that has done the best in our sad little herb container garden is marjoram... and it goes wonderfully with a little leftover grilled chicken breast and orzo.  And fresh lemon juice makes such a difference here in balancing out the flavors over a bottled lemon juice.  I hestitate to call this a recipe but with just a few ingredients you have a nice base to go in many directions; add grilled or blanched veggies, keep it just the orzo and herbs for a side dish, or even toss in some shrimp.  It has become one of our go to dishes for last minute mid-week meals.

Orzo + Fresh Herbs

Serves 2
Adapted from Epicurious

Ingredients

1 cup orzo
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
3-4 tablespoons coarsely chopped fresh marjoran, parsley, and thyme
Fresh ground pepper

Optional ingredients:

1 grilled chicken breast, chopped and slightly cooled
1/2 cup halved grape tomatoes, diced heirloom tomatoes, or grilled zuchini
3 tablespoons parmesan cheese

Directions:

Cook orzo in salted water until it is al dente, following the time directions on the package.  Drain well and rinse with cool water to bring down temperature. Transfer to bowl.

Stir in the olive oil, lemon juice, and fresh herbs. Modify amount of herbs to taste. Add parmesan cheese if desired.  Toss until mixed well.

Add either grilled chicken breast or shrimp and tomatooes or grilled veggies if desired.

Enjoy!

 - Tara