I was meaning to post the recipe for this delicious orzo salad a few days ago, but got caught up in a million-and-one little things… plus, lots of thinking. New things are happening again in my life, and I’m keeping my fingers crossed they will lead to an even happier place. But oh, the wait! Patience is not something I’ve mastered!
I’ve been doing a lot of running lately. Not because I want to lose weight, run a marathon, or be cool, but simply because I love putting on those shoes, leaving the house and flying! It starts my day off well, clears my head and gives me incredible mental and physical energy. I run during morning rush hour and pass fellow runners, kids cycling to school (very common in the Netherlands, and very healthy!), people rushing up the stairs to the station on their way to work, moms on their way to daycare with their little ones strapped up to bicycle seats, and people leisurely walking their dogs. It makes me feel so alive! I work from home, so being around so many people gives me a little more of a chance for human contact. Many wish me a good morning or give me a friendly smile as I pass them by.
I’m not new to running. I’ve enjoyed it for years, but have been forced to stop many times because I have a horrible back. And when I say horrible, sweet God do I mean horrible! So bad that I’ve been practically crippled in excruciating pain three times already. Those attacks can last weeks, with the worst part being those first few days. And in between, I sometimes suffer from milder attacks which although not as extreme, can be quite debilitating. It’s not pretty. In fact, it sucks big time. Especially because it can force me to stop doing things like running. And yes, I have tried all kinds of physiotherapy, which only helps for a while, unfortunately. But this time I’m determined to not let my back get in the way. I don’t know how. Maybe a miracle, who knows? So far, I haven’t had the slightest twinge of pain. Let’s keep it that way!
But back to that salad I started talking about at the beginning of this post! I served it for dinner, and my family loved it! My daughter said it was so much better than rice, because rice is sooo “dry”. I explained that orzo isn’t rice but a short-cut pasta made from wheat semolina flour. Though it can be substituted in many rice recipes — some people even use it in risotto.
In this salad, I mixed it with Greek olives, feta, cucumber and peas. Here’s the recipe!
PS: And remember, never let anything get in the way of doing what you love — not even a bad back. 😉
- 400g orzo
- 150g feta, crumbled
- 200g mixed Greek olives, chopped
- 10 sundried tomatoes, chopped
- 1/2 cucumber, chopped
- 200g cooked peas
- fresh parsley, chopped
- fleur de sel
- freshly-ground pepper
Cook the orzo for 6 minutes or according to package directions. In a large bowl, mix the feta, olives, sundried tomatoes, cucumber, peas and parsley. Add the slightly cooled orzo, season with salt and pepper and serve. If you want, you can dress the salad with lemon and olive oil. I prefer it as is.