Greek Orzo Salad

Serves 6-8
Vegetarian/ Vegan

This is a great dish to make on a Sunday and eat throughout the work week. Serve it on a bed of fresh spinach with a bit of oil and vinegar for a more substantial meal. If you can’t find orzo, you can make the same recipe with the same amount of brown rice, quinoa, or any other grain. If you are vegan, omit the feta cheese.

1 box of Orzo (or other grain)
1 can of artichoke hearts, chopped
a few handfuls of olives (your choice)
a few handfuls of feta cheese (try parmesan or goat cheese too! If you are vegan, omit the cheese and try a few handfuls of toasted pine nuts instead)
a few sundried tomatoes, chopped
3 bunches of green onions, chopped
1 bunch of fresh parsley
salt & pepper
dried oregano
the juice and zest of 3 or 4 lemons
olive oil

Boil the Orzo according to the package directions.

While the Orzo boils, chop the artichoke hearts, the tomatoes, the green onions, and the parsley. Add some crumbled feta cheese to the mixture.

Drain the Orzo. While it is still hot, add it to the other ingredients. Mix everything together. If there seems to be a lot more Orzo than veggies and cheese, continue to add more until you like the ratio.

Add a LOT of salt and pepper and oregano. (Orzo needs a lot of seasoning to taste good)

Add the zest and juice from the lemons, and a few drizzles of olive oil.