Sometimes you get lucky you get to whip up something quick with whatever’s about to be thrown out from the fridge. Yes, I hate to waste anything. Luckily, the challenge of coming up with a killer dish from whatever’s left over from the week before intensifies my hunger even more. Makes me feel like a mini Iron Chef, even.
Except for the orzo, everything in here is leftover stuff. And they just happened to be the perfect combination for a delightful dish that I will definitely be making again and again, in the (near) future.
But for now… let’s savor the prototype, shall we?
The sun-dried tomatoes I used here are the dry ones. So, I needed to rehydrate them in hot water for about 20 minutes or so. If you have one in a bottle soaked in oil, you can skip this part.
Ingredients: Orzo, Sun-Dried Tomatoes, Grapes, Garlic, Mâche, Olive Oil, Fresh Parsley, Red Pepper Flakes
Directions: Cook orzo to al dente, as directed in package. Meanwhile, in a medium-low heated pan, sweat a few pieces of julienned sun-dried tomatoes in olive oil (its own, if possible) along with some minced or chopped garlic and a dash of red pepper flakes. Stir until garlic starts to brown a little. Make sure not to burn the garlic. When orzo is cooked, drain using a strainer and transfer to the pan. Add chopped parsley and grapes and mix thoroughly. Serve on a plate and garnish with as much mâche as you want. This is one garnish you want to have more of, trust me.