Scallion and Olive Orzo
Serves 4 – 6
Potatoes–roasted, mashed, boiled–are almost always served with lamb on Easter. Instead, I like orzo. It’s a lighter option, enabling the flavors of the lamb to shine and not become muddled against a creamy puree. Kalamata olives give the orzo a brininess and the scallions give the orzo an aromatic edge. Butter is better in this dish than olive oil – melted, it laps up the olives and scallions to create a light sauce.
See Adelaide’s full Easter menu here.
1 ½ cups uncooked orzo
10 cups water
1 teaspoon kosher salt
3 scallions (white and light green parts), chopped
¼ cup pitted kalamata olives, chopped
2 tablespoons unsalted butter
1 tablespoon parsley, chopped
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Place the orzo and water in a large pot and bring to a boil. Boil for 8 – 10 minutes and drain.
While the orzo is coming to a boil, remove the ends of the scallions and chop. Add the remaining ingredients to the scallions in a large bowl.
Once the orzo is drained, add it to the bowl. The hot orzo will melt the butter. Taste for seasoning. Serve alongside the lamb.