Orzo with Green Beans

  • 1/4 lb. green beans trimmed and cut into Julienne strips. ( You can use French cut frozen beans.) Steam for 4 minutes or until just tender.  Refresh and set aside.
  • 1 cup of orzo cooked in salted boiling water for 8 minutes or until just tender. Drain.
  • In a large salad bowl combine 3 T Dijon mustard, 1 1/2 T each of boiling water and lemon juice, and 1 garlic clove minced.
  • Add 1/2 cup olive oil in a stream, whisking until the dressing is well combined.  Whisk in 1 T of Half and Half or heavy cream.
  • Add the orzo, 1 small red onion  chopped fine, 1 small red pepper sliced thin, and 1/4 cup minced fresh parsley leaves.
  • Toss the salad well and add salt and pepper to taste. Chill for at least one hour.
  • If desired, you can add strips of cooked lamb or chicken. Good way to use left-overs!