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Purslane & Parmesan Orzo

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Wednesday night is usually a fire-drill of some kind, especially with piano and mandolin lessons on the books for the boys. Quick and tasty is the name of the game. This dish fits the bill. It really only takes as long as the pasta takes to cook. Sweet.


Ingredients

  • 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

Procedure
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.
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