This is one of my favorite take for lunch meals. It’s every bit as delicious the next day and served at room temperature if you don’t have the opportunity to heat it up. You can use yellow squash or zucchini, I like a combination of both, with a fresh squeeze of lemon.
Three delicious flavors of Greece are featured in this recipe: lemon, oregano and garlic. Combine these with the squash, orzo and a splash of white wine, this will be a favorite dish I promise!
Cutting the zucchini first into strips and then into cubes makes the process quick and easy.
- 2 cups orzo uncooked
- 3-4 medium green or yellow squash (1 1/2 to 2 pounds or 3 cups bite size diced)
- 1/2 sweet onion
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 tsp salt / 1 tsp fresh ground pepper
- 2 tbsp dried oregano
- 2 Tbsp fresh squeezed lemon juice
3.5 quart saucepan with lid
Cook orzo in 4 cups vegetable stock and 2 cups water for 8-10 minutes until soft but not completely cooked. Drain, toss with 1tsp olive oil and set aside.
Sauté onion and zucchini in olive oil on low heat until onions are translucent. Stir frequently so that squash doesn’t brown.
Add salt, ground pepper, oregano and white wine. Mix well. Cook uncovered on low heat for 10 minutes.
Add cooked orzo and mix thoroughly. Add lemon juice, stir and cook covered for 10 minutes.
Serve this dish straight hot from the stove or at room temperature.
And remember it’s a great dish to take for lunch!