Thursday, February 28, 2013

Parsing parsley into a light lunch

Shopping online with Relay Foods is a mostly good experience, but every now and then, I get something that I didn't expect. This week, for instance, I ordered tabbouleh, which is usually predominately bulgar (cracked) wheat. But Asmar's Tabbouleh is mostly parsley. I like parsley, but as an ingredient, not the main portion of the salad.

So what to do with 8 ounces of mostly parsley? I could see using some of it in a salad dressing or marinade. But when my lunch date canceled out on me and I was out of cold cuts, I decided on a bit of pasta for lunch. And you know what? The parsley came in very handy.

Quick Orzo Lunch
Serves 1

1/3 cup uncooked orzo or other small pasta
8 cherry tomatoes
2 tablespoons Asmar's Tabbouleh (or chop together 2 tablespoons parsley and 1 green onion with a little lemon juice and olive oil and a couple of mint leaves)
1 ounce goat cheese

Fill a deep saucepan half full of water. Add salt. Bring to a boil. Add orzo and cook until it turns white. Drain, reserving a tablespoon of water.
While the orzo is cooking, smash the cherry tomatoes gently in a microwave-safe bowl. Cook for 1-2 minutes until very hot. Put the parsley mixture and goat cheese in a mixing bowl.
Immediately after draining, put the cooked orzo in the bowl with the parsley mixture and goat cheese. Add the tomatoes and toss until well mixed. Eat while hot.

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