Orzo Salad

Orzo pasta looks like long grain rice. I actually thought it was rice at first. After several days of heavy eating. I wanted to relatively have something filling and light at the same time. I had a tomato, persian cucumber, baby bok choy. I roasted the bok choy and left the others fresh. The thing that made this stand out was when I added some sweet pickled relish. Then to give it an Asian flair, gave it a splash some rice wine vinegar.

I had this with a couple left over avocado rolls.  It was deliciously good. I still have tons of orzo left, so now I need to figure out what else I can make this with.

Serves 3

Orzo Salad

1 c uncooked orzo pasta
1 persian cucumber or 1 small regular cucumber - sliced into  half moons.
1 ripe medium tomato - deseeded and chopped
3 Tbsp extra virgin olive oil (plus extra)
2 Tbsp sweet pickle relish
3-4 baby bok choy
2 Tbsp rice wine vinegar

Preheat your oven to 375˚F

Separated the bok choy leaves leave the inner bulb in tact. For larger leaves you may cut them in half. Lightly coat them in some olive oil and season with some salt. Place on a baking sheet and roast in the oven for 15 to 20 minutes.

In a large bowl combine the diced tomatoes, cucumber and sweet pickled relish. Set aside

In a pot bring of water to a boil. Season with some salt and a tiny drizzle of olive oil. When the water is bubbling add the orzo. Stir a couple times to avoid the pasta from clumping together. Cook until al dente roughly 8 minutes. Then strain. Add 1/8 c olive oil to prevent the pasta from sticking.

Add the orzo with the tomatoes and cucumbers. Add the relish and rice wince vinegar. Toss together to combine. Finally add the baby bok choy. Toss once more.

Serve cooled.