Dave’s Orzo
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 20Min
Dressing
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoons each of basil, oregano, or 1 tsp each dried
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 tsp each garlic powder, salt
1/4 teaspoon pepper
Orzo
1/2 tablespoon olive oil
2 onions, sliced
1/2 tablespoon of sugar
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
2 carrots, chopped
16 oz orzo
4 cups chicken stock
2 cups chopped spinach
12 sliced cherry tomatoes
1/2 cup sun-dried tomatoes, chopped
1/4 cup black olives, pitted, chopped
1/4 lb crumbled bacon
2 tablespoons basil, chopped
1/4 lb feta cheese, cubed
1. Make the dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
2. Cook onion in olive oil for about 5 minutes, until browned. Add sugar and cook on low for another 15 to 20 minutes until caramelized
3. In a deep sauce pan, heat olive oil and butter. Add onion and carrots and cook until soft, about 5 minutes. Add orzo and stir to coat with the oil. Add 4 cups of chicken stock. Bring to a boil and simmer for 8 to 10 minutes (the orzo should be al dente).
4. Stop cooking the orzo and drain off any extra liquid. Add spinach and mix. Add cherry tomatoes, sun-dried tomatoes, black olives, bacon, caramelized onions, basil, and feta. Mix well.
5. Add dressing and serve. This also keeps really well in the ‘fridge, in which case you can also serve it cold the next day, or reheat it.
