People rave about this orzo. It is a guaranteed crowd pleaser and the best dish to bring to a potluck, holiday meal, or barbecue. (I’ve brought it to all three, and served it at home as a simple side with a piece of grilled fish or tempeh.)
Here is the recipe, which doubles well if necessary.
1 pound regular or whole wheat orzo, cooked according to package directions, run under cold water, and cooled a bit
8 ounces of feta, crumbled*
An 8ounce bag of arugula (If baby variety, leave as is. If leaves are large, tear ’em up.)
1 bag dried cranberries, orange or regular (5 or 6 oz)
About 1/2-3/4 cup any of these: pine nuts, sunflower seeds, or pumpkin seeds
Juice of four lemons
Extra virgin olive oil (maybe 1/4 cup? More if it seems dry.)
Sea salt, to taste
Pepper, to taste (I like Trader Joe’s Flower Pepper for this.)
Dump everything in a bowl. Mix. Serve, or chill to serve later. If you refrigerate for a while, I recommend adding more olive oil and lemon juice before serving.
*This can easily be made vegan by leaving out the cheese or substituting either finely grated vegan mozz, or firm tofu that has been pressed and soaked in olive juice.