Recipe of the Week
By Mary Kay Radnich

Orzo and Peas Herb Salad

This is Mediterranean, but all of the ingredients would be found in Egypt.

Ingredients:

1 pound orzo pasta 

8 ounces peas 

2 stalks celery, trimmed and diced 

1/2-ounce fresh oregano, chopped 

1/2-ounce fresh chives, chopped 

1/2-ounce fresh parsley, chopped 

3-4 cloves garlic, minced 

2 tablespoons extra virgin olive oil 

2 tablespoons red wine vinegar 

5 tablespoons lemon juice or juice of one lemon 

2-3 plum tomatoes, diced 

Pinch of white pepper 

Pinch of salt

Directions:

1. Cook orzo in lightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water. 

2. Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil around the orzo and toss well.  

3. Cook the peas in slightly salted boiling water for 1-2 minutes, drain, and rinse with cold water in a colander. 

4. Mix peas and orzo together, slowly adding all the other ingredients until well mixed. 

5. Add salt and white pepper to taste.