"asking: Do you have a half-finished bag of orzo sitting in your cupboard? She had more than 600 responses, almost 90% of which said yes. Thompson turned hers into a salad with pepper, spring onion, tomatoes and cucumber. Inspired, I rushed out to buy a bag (yes, I see the irony, too) and made a salad using leftovers. And, of course, ended up with half a bag of orzo in my cupboard."
"I've called this an anti-recipe because I think recipes are often guilty of creating food waste by being too prescriptive. I want you to cook with love, confidence and creativity, using up whatever you can find. So, use orzo if you have it; if not, another pasta or even a grain can be quickly cooked up to create a satiating salad. Build an imaginative meal using leftovers saved from a previous lunch."
An adaptable salad built around cooked orzo encourages using leftovers and pantry staples to reduce food waste. Quantities are optional and based on taste; suggested components include cooked orzo, beans or pulses, raw or cooked vegetables, cheese, toasted nuts or seeds, dried fruits or sundried tomatoes, and fresh herbs. The recipe serves two as a main or six as a side. Guidance includes reviving wilted vegetables in ice water and checking nuts, seeds and spices for rancidity by smell and taste. Any pasta or grain can substitute for orzo, and ingredients should be combined creatively.
Read at www.theguardian.com
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