My first time cooking with Orzo, but I ran across this recipe in our local paper and had to try it and I have to say, it’s very delicious. Definitely a keeper for the recipe book & my hubby gave it rave reviews too. If you like goat cheese (and I love it!), you will definitely like this one. Great way to get some added peas in a dish too. It’s a fast dish to whip up in no time.
Orzo with Chickpeas, Goat Cheese & Oregano
1 & 1/2 cups orzo
1/4 cup olive oil
3 TB lemon juice
1 clove garlic, minced
15-ounce can chickpeas (garbanzo beans) drained & rinsed
2 TB chopped fresh oregano (I didn’t buy that, but used dried oregano, about 1 TS)
Salt & pepper to taste
5 oz. goat cheese, crumbled
Bring large saucepan of lightly salted water to a boil. Add orzo & cook, stirring occasionally, until just tender, about 8 min. Drain the orzo and set aside.
In a large bowl, whisk together the olive oil, lemon juice & garlic. Add the chickpeas, orzo and oregano. Toss to combine. Season with salt and pepper. Gently stir in the goat cheese.