INGREDIENTS
Kosher salt and freshly ground black pepper
2 c. orzo
6 tbsp. olive oil, divided
1/4 c. fresh lemon juice
2 tbsp. red wine vinegar
1 red bell pepper, sliced
1 bunch lacinato kale leaves, stems removed, and chopped
1 shallot, thinly sliced
3 oz. Parmesan, grated (about 3/4 cup)
4 oz. Feta, crumbled (about 1 cup)
DIRECTIONS
Bring a pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and spread on a baking sheet. Drizzle with 1 tablespoon oil and stir to coat. Cool completely in the refrigerator.
Whisk together lemon juice, vinegar, and remaining 5 tablespoons oil in a bowl. Season with salt and pepper. Add orzo, bell pepper, kale, shallot, Parmesan, and Feta, and toss to combine. Season with salt and pepper. Chill for 30 minutes and up to 2 days. Add more oil and vinegar before serving, if necessary.
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