Intense arugula puree gives the orzo its emerald color.

Martha Stewart Living, April 1998

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Credit: MARIA ROBLEDO

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.

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  • Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.

  • Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.

  • Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.

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Reviews (1)

Rating: Unrated
05/26/2012
This was very tasty. Made it for a family day at the beach (w/ Martha's Cornflake Crusted Chicken). Will be making it again soon for a picnic with friends. Very easy and tasty.