nora's green orzo salad

Green because the fresh mint and parsley with the green onions set the tone, while the dark olives and cheese give it some alternative black and white bite, enhanced by the spices, lemon and olive oil. Whole wheat or ancient grain orzo because why not? We eat too much processed and white flour products as it is, and it is not that difficult to find an alternative.

Visits from Nora are always a learning experience foodwise, since the Philly-Baltimore burb distance between us means exposure to her variation of the Sark culinary traditions, influenced of course by Steve the gardiner and griller, are too infrequent. Sister chefs show the way while bob looks on, trying not to get in the way and helping when possible. This dish was so good, we had it made fresh two nights in a row.


1 c whole wheat orzo
1/2 c fresh mint, chopped
1/2 c fresh parsley, chopped
4 or 5 green onions, chopped
1/2 c Kalamata olives, sliced crosswise
1/2 c feta cheese, crumbled
1 garlic clove, minced
1/2 t lemon zest
1/2 lemon, juice
3 or 4 T extra virgin olive oil
1/2 t cumin
1/2 t paprika (or Aleppo red pepper)
salt and pepper to taste.


  1. Cook the orzo as directed, then drain and let cool down.
  2. Meanwhile prep the mint and parsley, and green onions, adding each to a large bowl.
  3. Prep the lemon zest and juice.
  4. Finally combine these with all the remaining ingredients and the orzo and mix well.
  5. Easy, no?


  1. Another alternative grain version of this wierd little pasta shape is cassava orzo or a mixed whole grain, garbanzo and kale orzo. Lots of choices!
  2. Illustrations available.
orzogreensalad.htm:13-mar-2023 [what, ME cook? © 1984 dr bob enterprises]