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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Side Dishes

Toasted Orzo with Olives and Parsley

A zippy Citrus Vinaigrette adds a tasty finishing touch to this Toasted Orzo with olives, feta, almonds, and fresh parsley.

Toasted Orzo with Olives and Parsley

MAKES 4 CUPS
Print Recipe
Ingredients Method

Ingredients
  

  • 1 16-ounce box orzo
  • Citrus Vinaigrette recipe follows
  • 1 cup Castelvetrano olives halved
  • 1 8-ounce package feta cheese, cubed
  • ¼ cup minced shallot
  • 3 tablespoons chopped fresh parsley
  • Garnish: toasted sliced almonds chopped fresh parsley

Method
 

  1. Heat a large saucepan over medium heat. Add orzo to dry pan, stirring constantly, until golden brown, about 7 to 8 minutes. Let cool slightly. Cook orzo according to package directions. Drain well.
  2. In a large bowl, toss together orzo, Citrus Vinaigrette, olives, feta, shallot, and parsley. Refrigerate for 1 hour before serving. Garnish with almonds and parsley, if desired.

Citrus Vinaigrette

MAKES ABOUT ¾ CUP
Print Recipe
Ingredients Method

Ingredients
  

  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons lemon zest
  • ¼ cup fresh lemon juice
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon orange zest
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Method
 

  1. Whisk together all ingredients until combined.

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July/August 2024 cover "Subscribe Today"

 

Toasted Orzo with Olives

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