@amber_recipes: Feta and Cranberry Orzo with Lemon Vinaigrette Ingredients 1 cup orzo pasta 0.5 cup dried cranberries 0.5 cup feta cheese, crumbled 0.25 cup fresh parsley, chopped 2 tbsp olive oil 1 tbsp fresh lemon juice 1 tsp lemon zest 1 tsp honey to taste salt to taste black pepper optional toasted slivered almonds Instructions Bring a pot of salted water to a boil. Cook orzo for 8–10 minutes until tender. Drain and rinse under cool water to stop cooking. In a small bowl, whisk olive oil, lemon juice, lemon zest, honey, salt, and pepper until well emulsified. Adjust to taste. In a large mixing bowl, combine cooled orzo, cranberries, crumbled feta, and chopped parsley. Pour vinaigrette over and toss gently to combine. Sprinkle toasted almonds on top if using. Serve immediately warm, or chill for at least 30 minutes for a cold version. Notes Let orzo cool slightly before adding feta to avoid melting. To enhance texture, consider adding toasted almonds or pistachios. Best served chilled after resting for 30 minutes. Store in the fridge for up to two days and refresh with a drizzle of lemon or olive oil before serving.

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Thursday 13 November 2025 17:25:00 GMT