Food Goes In Mouth

Orzo. It’s nearly obscene how much I love this stuff. If I’m cooking pasta for day-to-day eating purposes, I’d wager 80% of the time it’s Orzo.

Sometimes I’ll cook a little diced bacon and finish the last minute of the Orzo in that pan. Orzo, bacon, and grease. Yet one more fine example of why you shouldn’t listen to me when it comes to food.

Hopefully this little mix doesn’t send you to the ER. Some places might call this an Orzo salad but I’m just going to call it what it is. A hodgepodge of Greek stuff.

What I Used

• Orzo
• Ground Lamb
• Capers
• Feta Cheese, crumbled
• Apricot, diced
• Garlic, minced
• Butter

What I Did

1. Over a medium heat skillet, melt butter and sweat garlic.
2. Add the lamb and cook through.
3. In a separate pot cook Orzo according to box (or fresh if you’re so lucky) instructions and strain.
4. Combine Orzo and lamb mixture with some of the Feta crumble, just enough so that as it melts everything starts to bind together.
5. Plate and add more Feta crumble, capers, and apricot.