(Cheese) Herbed Ozro

I found this recipe online a few months ago and tried to make it for a party. It was surprisingly really good and very tasty. I got a lot of rave reviews and many of my friends have been asking for recipe to make them. I made my own twist by adding some bell peppers and mushroom. I also changed the cheese from Parmesan (on the original recipe) to Machego cheese. BETTER!!

So, here you go:

2 1/2 cups orzo
1 clove garlic, minced
1/4 cup chopped red onion- chop it square
1/4 cup freshly chopped parsley leaves
1 lemon, zested and juiced, or 2 tbsp “Real Lemon” juice
1 tablespoon olive oil
1/4 cup freshly grated Parmesan- I use machego cheese, it’s awesome!
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup of chopped mushroom
1 cup of yellow, red, or green bell pepper (I use yellow for color)
1 cup of sun-dried tomatoes (optional, but very yummy with it!)

Cook orzo as directed on package. When it is done. Set aside.

Chop the mushroom, bell peppers, red onion, and cilantro. Set aside. Prepare the sun-dried tomatoes.

In a large bowl, toss together orzo with all the ingredients. Can be served warm or chilled. I prefer it room temperature.



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