Orzo with Red Onion, Pine Nuts and Basil
- 1 box orzo
- ¼ cup extra-virgin olive oil
- 1 lemon
- ½ cup pine nuts
- 1 small red onion, diced
- ¼ cup grated Parmesan cheese
- Salt and Pepper to taste
- 2 oz. fresh basil, cut into ribbons
- Cook the orzo according to the package instructions and drain.
- Transfer the warm orzo to a large bowl and toss with the olive oil and the zest and juice of the lemon.
- Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Do not allow pine nuts to burn!
- Combine the orzo with the diced red onion, grated Parmesan and pine nuts. Season well with salt and pepper.
- Once the orzo is cool, add the basil and toss to combine.
- Serve at room temperature.
Allow the orzo to cool to room temperature before adding basil or the basil will discolor.
Serving size: Serves six as a side dish
Recipe by West of the Loop at https://www.westoftheloop.com/2014/06/20/marianos-makes-summertime-living-easier/
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