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Orzo with Citrus & Fennel |
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Yields 4 servings
Ingredients:
5 oz whole-wheat orzo
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/8 teaspoon fine sea salt
¼ teaspoon ground black pepper
1 orange
¼ medium bulb fennel, cored and thinly sliced, plus 1 tablespoon feathery fennel fronds, chopped
2 green onions, thinly sliced
¼ cup crumbled low-fat feta
Instructions:
- Cook orzo according to package.
- Meanwhile, in a large bowl, whisk together oil, vinegar, salt and pepper.
- Zest orange and add zest to bowl with vinaigrette. Peel orange and, working over a separate medium bowl to catch juices, carefully cut sections from orange and add them to same medium bowl. Cut orange sections in half. Squeeze juice from remaining membrane into large bowl with vinaigrette, discarding membrane.
- Drain orzo, add to large bowl with vinaigrette and toss. Set aside to cool slightly.
- Add orange sections to orzo. Stir in fennel, fennel fronds and onions. Top with feta and serve at room temperature or chilled.
Author: Clean Eating, March/April 2010
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