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Ingredients Jump to Instructions ↓

  1. 3/4 cup orzo

  2. 1 (15 ounce) can black-eyed peas , drained and rinsed

  3. 1 large tomato , diced (1 cup)

  4. 2 tablespoons chopped flat-leaf parsley

  5. 2 tablespoons red-wine vinegar

  6. 2 tablespoons extra-virgin olive oil , divided

  7. 1/2 seedless cucumber , halved lengthwise, cored, and diced (1 cup)

  8. 1/2 cup pitted kalamata olive , slivered

  9. 1/3 cup thinly sliced red onion

  10. 1 teaspoon grated lemon zest

  11. 2 tablespoons fresh lemon juice

  12. 1 tablespoon finely chopped oregano

  13. 2 -3 cups romaine lettuce , coarsely chopped

  14. 1/2 lb feta , crumbled (1 cup)

Instructions Jump to Ingredients ↑

  1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.

  2. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

  3. Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

  4. I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer. ?

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