Much to our surprise, people started asking us when we would start posting again. So Kate, Ryan, Chris Perez -- this is for you. We officially become seniors in two days (!), but the opportunity to procrastinate on work should lend itself well to a semester of blogging delicious food. Woot, we're back.
Orzo with everything is perfect to cook for crowds or pot luck events. It is tastes very gourmet but isn't overly heavy. And the colors are pretty for any season. Alex whipped together a batch for my neighborhood's block party this afternoon. It's easy, just a lot of chopping. Don't burn the pine nuts.
Ingredients
1 1/2 cups orzo
1/3 cup packed sun dried tomatoes
4 tbsp extra-virgin olive oil
1/4 cup balsamic vineagar
1/4 cup packed kalamata olives
1 cup finely chopped radicchio
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
2 large garlic cloves pinced
Instructions
Cook the orzo like you would cook pasta, and put it in a large bowl. Chop the sun-dried tomatoes and olives, and add them to the bowl with oil and vinegar. Let it stand until cool, and then add chopped radicchio and basil, bine nuts, cheese and garlic. Season it.
