If you’re looking for an “always a winner” recipe to take to a brunch or potluck this is the one to beat. I fell in love with it 10 years ago for the first time, and have made a few tweaks over the years – including adding essential oils*. Every time I serve it I get asked for the recipe. So here it is!
*Select essential oils labeled for internal use. The only brand that I use and recommend is dōTERRA. (Don’t buy them on Amazon – instead, get them here!)
This recipe serves between 12 – 16 as a side dish. For a smaller family dinner, cut ingredients in half.
Ingredients
- 1/2 cup olive oil
- 4 Tbsp. fresh lemon juice
- 2 – 3 drops dōTERRA Lemon essential Oil
- 1 Tbsp. minced garlic
- 1 tsp. dried oregano
- 1 toothpick swirl dōTERRA Oregano essential oil
- 1 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1 tsp. sugar, or sweetener of choice
- 2 cups orzo (16oz package)
- 1/2 cup pine nuts
- 2/3 cup golden raisins
- 1/3 cup finely chopped red onion
- 1/2 cup thinly sliced fresh basil
- 4 ounces crumbled feta cheese
Directions
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, kosher salt, pepper, sugar and essential oils. Set aside.
Cook the orzo as directed on the box (I don’t add salt).
Meanwhile, put the pine nuts in a dry small skillet over medium-low heat. Stir or shake constantly until evenly toasted, about 5 minutes. Move to a small bowl.
Drain the orzo and transfer to a bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temperature, stirring occasionally. Add the pine nuts, raisins, red onion, and basil and stir to combine. Add the feta and toss lightly. .
This can be made 6-8 hours ahead. Cover and refrigerate. To serve, bring to room temperature, taste, and add salt/pepper as needed.
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