We through together a Friday night dinner after our plans fell through. I asked my daughter what she felt like, and the answer came out Greek. I said go look in the outside freezer and see what we have. We had some chicken breasts and Lamb Chops. Quickly, immerse them in water and start getting ideas for the preparation. I only needed a few fresh herbs and some Feta and creating something Greek was a snap. The dinner came off in less then 2 hours from the time we learned we were eating at home and 1/2 that time was letting the meat marinate. If you have more time, I would let the meats marinate longer but we did not want to wait until Midnight to eat.
We ran to whole foods for some fresh rosemary, thyme & oregano (couldn’t find the oregano). The only other purchases were Feta and spinach. Everything else we had on hand. This post, though is about the Orzo which was developed to be a compliment to the Greek chicken and lamb. It really is a nice side. I love the texture of orzo. It is quick to make and it blends well with vegetables.
- 2 cups multi-color Orzo
- 6 oz Feta
- 2 thick slices of Red Onion, and quartered (I left them longer for appearence and texture)
- 3 garlic cloves, chopped
- 1 bag of fresh spinach
- 1 tbsp canola oil
Heat the oil in a saute pan on medium heat. Add the Onion and saute until soft, about 5 minutes. Add the garlic for 1 minute to release it flavor then add the spinach and cook until it wilts. Set aside.
I actually started boiling the water first. 2 quarts of water for every cup of Orzo. Add salt when the water comes to a boil. Then drop in the Orzo. It will only take 8 – 10 minutes. Drain the pasta.
Finish by mixing the pasta into the sauteed vegetables and add the Feta. Cook for another 2 minutes to soften the Feta. The Feta will not melt. Enjoy!