orzo with lemon, feta, currants, and pickles

Flavorful additions to a delicious side dish.
Prep Time
10 mins
Cook Time
6 mins
Ready in
20 mins
Ingredients (Serves 8)
  • 1 lb. orzo
  • 1⁄3 cup extra-virgin olive oil
  • juice of 1 lemon
  • 1 cup (about 4 oz.) crumbled feta
  • 1⁄4 cup chopped parsley
  • 1⁄2 cup (about 2 oz.) dried currants
  • 10 cornichons, chopped
  • 1 teaspoon freshly ground black pepper
  • Bring a pot of salted water to a boil. Add the orzo and cook it until it’s al dente, about 6 minutes.
  • Drain and rinse with cold water for about 30 seconds, until the orzo arrives at room temperature.
  • Place in a serving bowl and add the remaining ingredients. Stir well to combine.
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