Orzo with feta, tomatoes and dill
Talking of which I have a question for all of you… do you have any really good and really really fast recipes that you use for all those days that real cooking is just not an option?
I’ll explain what I mean. Tom and I really would like to get better in eating healthy and eating sensibly and also losing weight. We have are good moments, but what happens is that at certain points in the week we are too busy and those are the moments it all goes wrong and we end up ordering pizza or snacking on other unhealthy things… Weightloss and healthy eating down the drain. That just annoys me enormously and I know we have ourselves to blame ofcourse.
But how do you do it? To give an example of our current week schedule you can probably see the issue.
Tuesday I have a reportage in Friesland, about 2 hours drive from home. I will be back from work at around 8 pm if lucky.
Wednesday I have a wedding to photograph till 7.30. Home around 8.30.
Thursday I’m actually going out for dinner with a friend as it’s her birthday but let’s go with this week. When we are both home late and haven’t eaten anything in between we tend to resort to bad habits. So what I really want to try is to get some really easy and really fast recipes with virtually no cooking involved. Case in point; this recipe for orzo for instance.
Quick, delicious and fairly healthy.
So picture yourself, no grocery shopping possible anymore, so you’d have to do with things you have in the fridge, freezer or cupboard. What are your go to recipes for days where you have 10 minutes to whip up something? Sure we have some real easy pasta and rice and stirfry recipes but I need more variety….
Tell me your secrets on how to keep on track!
Orzo (risoni) with feta, tomatoes and dill
Prep Time: 10 mins
Total Time: 10 mins
- 3 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes (halved or quartered depending on size)
- 1/2 cup dill (chopped)
- 1 teaspoon lemon zest
- 1 cup orzo
- 1,5 cup feta
|Toss together oil, tomatoes, dill, zest and 1/2 tablespoon each of salt and pepper in a large serving bowl. Let stand at roomtemperature for at least 10 minutes.|
|Meanwhile, cook orzo in a pasta pott of boiling salted water until al dente.
Drain orzo, leave to cool a little and then toss with the tomato mixture. Add feta and toss again
Originally featured in Gourmet magazine in july 2008.
Recipe from Epicurious