Add 5 tbsp Spectrum® Organic Extra Virgin Mediterranean Olive Oil, chili flakes, garlic, and onion. Sauté until the onion is translucent, approximately 5 minutes.
Add 1 quart of the boiling water, stirring frequently.
When water is almost completely absorbed, add more ½ quart at a time until orzo is cooked to desired doneness, approximately 15-20 minutes.
Add the parmesan cheese and kalamatas. Season with salt and pepper to taste.
Place into four bowls, garnish with crumbled feta cheese and tarragon.
Drizzle with the remaining 1 tbsp of Spectrum® Organic Extra Virgin Mediterranean Olive Oil
Yield: Serves 4
Author:
Ingredients
16 oz orzo
2 tbsp shredded parmesan cheese
1 tsp red chili flakes
2 tbsp chopped red onion
2 garlic cloves, minced
2 tbsp tarragon leaves
40 Kalamata olives, quartered lengthwise
4 oz high quality feta cheese
¾ cup Spectrum® Organic Extra Virgin Mediterranean Olive Oil
