Rerun : Orzo Recipes
Roasted Vegetable Orzo Salad and Skillet Orzo with Spinach, Beans and Lemon are two orzo recipes that are easy and perfect for a meatless option to serve as a side dish or main dish. Meatless Mondays certainly don’t need to be tasteless Mondays with these two orzo recipes.
Over the weekend one of our friendly neighbors, Toby, emailed me about trying a dish that has been one of her favorites, freekah. Freaky that I’d never heard of freekah. Toby shared that it is a grain containing lots of protein and lots of fiber, both which we all need. What a funny name for such a seriously healthful food, I’d say. Toby went on to say how flexible it is for so many recipes, and how all of her family (with the exception of her hubby) loved it!
I was happy to see that the freekeh recipe Toby shared to be one from fellow Carolinian, Kiersten of Oh My Veggies! Kiersten has such a lovely stop on this crazy thing we call the internets. Absolutely gorgeous photography! Do check out her fabulous Freekeh, Zucchini & Pistachio Salad recipe. It looks delish!
Toby had another fantastic suggestion: a Meatless Monday series here on She Wears Many Hats. I think it’s a splendid idea! I began thinking of all the meatless options I’ve made over the years and instantly thought of two of my favorites: Roasted Vegetable Orzo Salad and Skillet Orzo with Spinach, Beans and Lemon. I thought I’d hit the replay button, and share them again with you as part of the Reruns I’ve been posting lately (basically my version of an oldie but a goodie). Let’s call it Reruns, Meatless Monday Style.
Both of these orzo recipes are fantastic as a side dish or main entree. AND both are easy. You know I love that.
AND both of these recipes can be made ahead, refrigerated, then served cold or rewarmed. So if you’re looking for something new to pack for lunch, a side dish for that next party or a tasty Meatless Monday option, be sure to check these two orzo recipes out. I think you’ll like them very very much.
Two orzo recipes perfect for Meatless Mondays:
And a big thank you to Toby for introducing me to the fabulous food we now know as freekeh. I can’t wait to experiment with it real soon! I’ll be sure to share any recipe successes with this funny sounding grain.