Arpa Şehriye Salatası

Colorful & Tasty Orzo Salad 

• 2-3 T. Olive Oil
• 2 c. Orzo
• 3 c. Water, boiling
• Salt to taste
• 7 Green Onions
• 1/3 bunch Flat-leaf Parsley
• 15 sprigs Fresh Dill
• 3 Canned Roasted Sweet Red Peppers, drained
• 1 c. Canned Corn, drained
• 1 ½ c. Pickles*, chopped
• 1 Lemon, juiced

*In Turkey I use konişon or salatalık pickles. In the States I prefer using dill, but you can play around with this recipe and figure out which type you prefer and use that kind. I used 7 salatalık pickles to yield 1 ½ cups chopped.

1. Pour Olive Oil into a medium size pot, good for cooking rice.
2. As the Oil begins to heat add the Orzo. Stir occasionally while it begins to roast.
3. Just as the color begins to change add a few dashes of Salt and the boiling Water. Stir to mix everything well, then cover and let cook. Stir occasionally to avoid sticking. When the Orzo is cooked and no Water remains in the pot remove from heat and allow to cool.
4. Meanwhile, to prep the veggies: wash Green Onions, Parsley and Dill well and allow to drip dry.
5. After removing the roots and ends of the green shoots. Finely chop remaining onion & green shoots. Add to a medium-size mixing bowl.
6. Parsley and Dill needs to be minced. I prefer to remove the leaves from the main stalk for better flavor. Add both to the mixing bowl with Onions.
7. Dice the Roasted Sweet Red Peppers, and mix with the greens.
8. Stir in the Corn & chopped Pickles.
9. Add the cooked & cooled Orzo. Usually, as the Orzo cools it clumps together so I find it best to use my hands to mix everything together.
10. Squeeze the Lemon and sprinkle the juice over top. Stir to blend all flavors together.
11. Salad is ready to serve immediately, or you can put it in the refrigerator until ready to serve.