This dinner is completely inspired by Ina Garten of Barefoot Contessa. I love her style of cooking and many of her recipes and have tried quite a few. But I had a couple pounds of shrimp sitting around and I wanted to use up some of it. I also had a ton of veggies sitting around and I didn’t want to waste those either. So, I thought that orzo would be a perfect canvas to combine all these great ingredients. I tried to stick to her recipe for the most part, but of course, I had to make things “mine” by switching a few things.
1/2 cup (dry) orzo
2 bell peppers (I used yellow and orange)
1/4 large hothouse cucumber
1/4 cup feta (I used French feta, but use your favorite/whatever you have on hand)
basil, lots (I used about a 1/4 cup)
2 TB olives, finely minced
2 scalions finely minced.
Olive oil, salt, pepper to taste
1. Dice the bell peppers and cucumber.
2. Cook the orzo according to package directions.
3. Combine all the ingredients.