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Monday, August 29, 2011

Recipe for Orzo with Broccoli, Red Pepper, and Olives

Here’s a quick, easy, and tasty side dish for those dog days of summer.  It goes great with grilled fish or pork chops.

Yield:  4 servings
Time:  15 minutes

  • 2 cups cooked orzo,  cooled to room temperature
  • 1 cup chopped red bell pepper
  • 2 cups cooked, chopped broccoli
  • 1 cup chopped kalamata olives
  • ¾ cup plain, non-fat Greek yogurt
  • 2 TBSP fresh lemon juice
  • 1 tsp dried oregano
  • Salt and pepper

  • Combine orzo, bell pepper, broccoli and olives.
  • Combine yogurt, lemon juice, and oregano.  Mix gently into orzo/veggie mixture.
  • Add salt and freshly ground pepper to taste.

What are you serving with your grill food these days?

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