Baked Orzo

• 1 C orzo pasta, cooked 5 minutes and drained
• 1 C grape or cherry tomatoes
• 5-6 green onions, chopped
• 1C fresh basil, chopped
• 1 lemon, juiced and zested
• 4-6 oz feta cheese crumbles
• 2 T olive oil
• S & P

Chop the vegetables and place in baking dish first. Boil the orzo for 5 minutes. Drain. If you don't prep in this order the orzo will clump together while you prep the veggies. You can always stir oil into it to break it up if that occurs.

Mix with remaining ingredients and bake 30-40 minutes, covered at 400 degrees.

In the summer if I'm already planning to use the grill, I will line the bottom of a loaf pan with heavy foil (with enough that I can go up the sides and fold down on top) and grill alongside the meat. It's important to seal it tightly. Often times the orzo bottom of the pan will have a really great crunchy texture because it has more direct heat than it would from the oven. Just peel it out and enjoy!