- 1 package of orzo
- 2 C purslane greens, chopped (click to read about purslane)
- 1 C carrot top greens
- 3 T fresh herbs, chopped
- 1 C celery, diced
- 1 C carrots, shredded
- 1 C parmesan cheese
- olive oil
- 1 T tamari
- 1 T freshly squeezed lemon juice
Bring water to a boil in medium saucepan. While you cook the orzo according to the package directions, rinse the purslane, carrot greens, and herbs. Place everything in a large mixing bowl.
During the last minute of cooking, place the celery and carrots in the pasta water to blanch them quickly. Drain everything and place them in the bowl with the greens. Season with tamari and lemon juice. Stir in the parmesan cheese. Toss to coat with olive oil until glossy. Serve hot.