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Orzo with Lemon, Feta, Currants and ... Pickles

SERVINGS
Serves 8 Servings
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SERVINGS
Serves 8 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 pound orzo
  • 33/100 cup extra virgin olive oil
  • 1 cup lemon
  • 1 cup crumbled feta
  • 1/4 cup chopped parsley
  • 10 cup cornichons, chopped
  • 1/2 cup dried currants
  • 1 teaspoon freshly ground black pepper

Preparation

Baking Directions:

Bring a pot of salted water to a boil.

Add the orzo and cook it until it's al dente, about 6 minutes.

Drain and rinse with cold water for 30 seconds, until the orzo has come to room temperature.

Place in a serving bowl and add the remaining ingredients.

Stir well to combine.

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