This has got to be one of my FAVOURITE, quick and easy meals for hot weather cooking – orzo salad ?
You can use whatever you like to season and bulk it out, here I’ve gone for za’atar (literally cannot get enough of the stuff – need to visit my local Turkish shop soon to get some more!), sea salt, lemon juice, good olive oil mixed through with lots of fresh tomatoes, lambs lettuce and parsley.
You could use things like sumac, thyme, oregano, rosemary, tarragon, chilli to flavour after cooking, or cook the orzo in stock – I mean the list of flavour combos is pretty much endless, so just use what you’ve got and what tickles your fancy. I’m going to share my orzo cooking tip again because sticky/over-cooked orzo is SUCH a disappointment:
Tip: orzo cooks waaaaaay quicker than normal pasta (and TBH even the cooking instructions on the bag IMO) and it has an annoying tendency to clump together – I under-cook it a little and treat mine like risotto rice by coating in a little olive oil in the frying pan first (moving the orzo round for a min or 2 until coated) before adding the water/stock. Then it’s approx 5mins until al dente. If I want it *really* separated I also like to lay the cooked orzo on a lined sheet pan and pop it in a super low oven for 5-10mins (it dries it out a little) before tossing through my herbs and seasoning.