Survival Food Handbook by Janet Groene

Author:Janet Groene
Language: eng
Format: epub
Publisher: McGraw-Hill Education LLC
Published: 2016-07-07T16:00:00+00:00

ORZO SALAD

SERVES 4

3 cups water

2 teaspoons chicken soup base or powdered chicken bouillon

1 cup orzo

2 tablespoons sun-dried tomatoes in oil, chopped

Small can sliced black olives, well drained

½ cup stuffed green olives, chopped

½ cup (or to taste) diced pepperoni, jerky, or other shelf-stable sausage

Bottled or homemade red wine vinaigrette to taste

½ cup grated Parmesan cheese or other grated hard cheese

Bring water and bouillon to a boil. Add orzo and cook until tender. Turn off heat and let stand, covered, until it won’t absorb any more broth. Drain any excess broth. Mix cooled orzo with tomatoes, olives, meat, and vinaigrette to taste. Sprinkle with cheese.

Vegan version: Substitute vegetable bouillon, eliminate meat and cheese, and add a drained, rinsed can of chickpeas.

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