Lemony Orzo-Style Whole Grain (Printable Version)
Bright Mediterranean whole grains with fresh vegetables and tangy lemon dressing
# Ingredient List:
→ Whole Grains
01 - 1 cup whole grain (farro, barley, or whole wheat couscous), uncooked
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
07 - 1/4 cup kalamata olives, sliced
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh dill, chopped
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - Zest and juice of 1 large lemon
12 - 1 clove garlic, minced
13 - 1 tsp Dijon mustard
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
→ Optional Add-Ins
16 - 1/3 cup crumbled feta cheese
17 - 1/4 cup toasted pine nuts
# How to Make It:
01 - Rinse and drain the grains. In a medium saucepan, combine with water or broth. Bring to a boil, reduce heat, cover, and simmer until tender and liquid is absorbed (refer to package directions, approx. 20–25 minutes). Fluff with a fork and let cool to room temperature.
02 - While the grains cook, chop the cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill.
03 - In a small bowl, whisk together olive oil, lemon zest and juice, garlic, Dijon mustard, salt, and pepper until emulsified.
04 - In a large bowl, combine the cooled grains, vegetables, and herbs. Pour the dressing over and toss gently to combine.
05 - Gently fold in feta and pine nuts if using. Taste and adjust seasoning as desired. Serve chilled or at room temperature. For best flavor, let the salad sit for 15–30 minutes before serving.
# Expert Advice:
01 -
- The grains actually get better as they sit, absorbing all that lemony brightness instead of turning mushy like pasta salads do
- It travels beautifully and stays vibrant for days, making it the ultimate make-ahead dish for busy weeks
02 -
- Cooling the grains on a baking sheet instead of leaving them in the pot prevents them from cooking further and becoming mushy
- The salad needs at least 15 minutes of sitting time for the dressing to penetrate the grains properly
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly, until golden and fragrant
- Double the dressing recipe and keep the extra in a jar for quick weekday lunches