By: Laura Burk MPH, RD, LDN
2 cups orzo (may also use brown rice**)
1 green Italian zucchini, chopped into small dice
1 red bell pepper, chopped into small dice
6 ounces cherry tomatoes, about 1cup
2 cups baby spinach leaves, about two handfuls
For lemon vinaigrette
1 lemon juiced to yield ¼ cup and zested
2 garlic cloves, minced
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
½ teaspoon black pepper
1/3 cup olive oil
For Mediterranean orzo
- In a medium saucepot, bring water to a boil with two heavy
pinches of salt. Add orzo and cook until aldente, about 6‐8
minutes – drain and pour into a medium bowl. **For brown
rice version, start with 2‐3 cups cooked brown rice.
- Add zucchini, red bell pepper, and tomatoes to the orzo ‐ toss
with vinaigrette to taste.
- Just before serving adjust vinaigrette (pasta soaks up the
vinaigrette while it sits) and mix in the spinach leaves.
For lemon vinaigrette
In a small bowl mix together lemon juice, lemon zest, garlic, Dijon,
salt & pepper. Slowly whisk in the olive oil in a thin stream until
Smooth. Or Mix all the ingredients in a jar with a lid (Mason jar) and shake well.