Ah orzo, the mysterious pasta that looks like rice. Such a magical ingredient, very fun to use and even better to eat. Here I put a Mediterranean twist incorporating flavours of aromatic balsamic vinegar, zingy lemon juice and the peppery, saltiness from the pimento stuffed olives. Suitable for vegetarians and vegans (just use vegan feta or omit) or even meat-eaters that are looking for a meat-free option.
Mediterranean Style Orzo with Meat Free Crispy Tenders
EQUIPMENT: Cutting board, chef knife, pot, parchment lined baking tray (if cooking tenders in oven), spatula.
INGREDIENTS
- 1 tsp + 1/2 tbsp (12.5 mL) salt, divided
- 1/8 tsp (0.6 mL) turmeric powder
- 1 cup (250 mL) orzo
- 8 pcs Meat free Crispy Tenders (package, frozen) * can use any vegan chicken-style product
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) balsamic vinegar
- 2 tbsp (30 mL) lemon juice
- 1/2 tsp (2.5 mL) thyme, dried
- 1/2 tbsp (7.5 mL) oregano, dried
- 1 cup (250 mL) cherry tomatoes, quartered
- 1/2 cup (125 mL) manzanilla pimento stuffed olives, halved
- 1/4 cup (60 mL) feta cheese, crumbled (can be omitted or use vegan feta if available)
DIRECTIONS
1) In a pot over medium high heat, bring 3 cups of water with 1 tsp of salt and turmeric powder to a rolling boil. Add orzo pasta and cook for approximately 10 min or until cooked al dente.
2) Meanwhile, cook crispy tenders according to package instructions (in oven, airfryer or microwave).
3) Once orzo is cooked, drain and add olive oil, balsamic vinegar, lemon juice, thyme, oregano, cherry tomatoes, stuffed olives and feta cheese if desired. Mix well.
4) To serve, top a generous helping of orzo with sliced or cubed crispy tenders and enjoy.
TIP: The orzo pasta can be eaten hot or cold according to personal preference.
The Mindful Nomnivore 