I love making this dish because it is so simple, yet impressive enough for guests or a special meal. I usually make a whole chicken for Adam and me (we love the legs and wings) and then use the leftovers for a chicken cous cous salad the next day.
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I have seen recipes for Orzo with Everything, but this is my preferred title, as I find this tiny pasta to be just about the most versatile staple around. Ever since I read Animal Vegetable Miracle, in which author Barbara Kingsolver shares a recipe for Disappearing Zuchinni Orzo, I have made a habit of sauteing onions, adding a few vegetables, and stirring in some orzo and cheese. It’s so simple, I almost feel silly writing out the preparation. Works like a charm every time and is light enough for lunch.
