They say time stops for no man, well both Jane and I are finding that to be true. With all the work we’ve got going on with the site, side stuff, and a few projects we’re working on (yes, very cool stuff headed your way soon!) – we find ourselves on certain days of the week short on time to make a proper dinner.
We find that in a pinch we can think of creative ways to prepare meals that require little prep time and can almost be ignored while cooking. For example, what we made for dinner last night: stuffed baked chicken (recipe coming this week) and this dish as a side.
Creating recipes like this is great because you can stop for say 10 – 15 minutes, prep the food, place it in the oven or in boiling water, and continue on with whatever it was you were doing. Only a periodic look is necessary. Thus, you’re able to do multiple things while preparing a great meal.
This is in line with something I read that we’re trying to live by now, especially with everything that’s going on in our lives now: there are enough hours in a day, if you feel otherwise, you may just be inefficient.
I don’t know if we’re 100% there, but we are actively trying. Hey, we even bought a desk calendar and fill it out religiously. Also, my phone’s home screen is my google calendar that I keep in sync with what needs to get done.
Anyhow, both Jane and I are really excited to present this dish to you. Lemon Dill Orzo has become a new favorite of ours. I do not think we will make orzo any other way for the foreseeable future, unless of course a new recipe calls for it.
We knew that orzo and chicken go well together, and orzo is easy to make, but we wanted to spice it up. Jane has been making this lovely jalapeno quinoa dish recently that has dill, and I’ve found myself really liking the taste dill introduces. We have it in tzatziki all the time, but for some reason I I’ve never thought to venture out with it. Therefore, we decided we’d give it a go and add dill to the orzo.
Since we were adding new stuff, I opened our cupboard and saw what else we had. There was a few back and forth suggestions, but we ultimately decided on pine nuts. Of course we have lemon, and I love the fresh delicate bite lemon zest brings to any dish so we added that in, too. Handful of feta? Yes, please!
This concoction turned into something so pleasant and delicious we were in awe. Each bite possesses an explosion of flavors. The saltness of the feta mixed with the fresh dill and subtle bite of the lemon makes this work so well together that we knew it had to end up here.
We hope you love this as much as we did. It’s very easy to make and can add a great pop of flavor to any dish and is a perfect side.
- 1 cup orzo
- 1 tablespoon pine nuts
- 1/2 teaspoon dill
- 1/2 lemon zest
- 1/4 cup feta
- 1 tablespoon olive oil
- Bring lightly salted water to boil (we add a little olive oil to the water as well).
- Add orzo and cook as directed, normally 9 to 10 minutes for al dente.
- While boiling roast pine nuts in pan until golden brown and fragrant. Remove and set aside.
- Once orzo is done, drain and place back in pot.
- Add all other ingredients in with orzo, mix well.
- Scoop out desired amount per plate, serve!
Nutrition Information:Yield: 3 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g