Recipes

Mediterranean Orzo Saute for foodservice

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At a Glance:

Prep Time:

10

Cook Time:

5

Makes:

24

Ingredients:

1-1/2 cups olive oil
1-1/2 lbs. red onions, halved, cut into half-moon slices
7-1/2 lbs. cooked orzo pasta (3 lbs. dried)
3 lbs. tomatoes, chopped
2-1/4 lbs. Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, halved
2-1/4 lbs. feta cheese, crumbled
12 oz. pine nuts, toasted
1-1/2 cups fresh lemon juice
1 cup chopped fresh basil
1/2 cup chopped fresh Italian parsley
Salt and freshly ground black pepper as needed

Directions:

For each serving: In a small skillet, heat 1 tablespoon oil over medium heat. Add 1 oz. onion; sauté 1 minute. Stir in 5 ounces orzo pasta, 2 ounces tomato, 1-1/2 ounces olives, 1-1/2 ounces cheese, 1/2 ounce nuts, 1 tablespoon lemon juice, 2 teaspoons basil and 1 teaspoon parsley. Heat through. Season with salt and pepper.