I mix equal amounts of cooked orzo with steamed seasonal veggies. I make a vinaigrette from red wine vinegar, olive oil, fresh herbs from my garden, and season it with salt, pepper, and a pinch of sugar. I add saffron because it's pretty. Toss it and chill it.
Under cook the orzo by 1 minute and it will absorb more dressing.
at 10:53 AM on Apr. 9, 2010