Bursting with fresh flavors and bright colors, this easy side dish transforms into a main dish with the addition of chicken, shrimp or salmon. This needs at least one hour of refrigeration to cool the starch and let the flavors blend, Prepare early in the day and have ready for quick a dinner service.

Cook Time:20 minutes
Prep Time:90 minutes
Servings:6

Ingredients

1 cup Choice of starch: Ancient Grains mix, Orzo, Rice, Pasta or Israeli Couscous
2 cups Chicken Broth
1 teaspoon Greek Seasoning w/mint (or make your own spice mix: 1 Tbsp Coriander, 1/2 Tbsp Cumin, 1/2 cup loose fresh Mint, chopped)
1/4 cup EVOO
Juice of 1 Lemon + zest (Seasoned Rice Wine Vinegar is a great alternative)
Choice of veggies (3 or more): Mini Cucumber, Cherry or Grape Tomatoes, 1/2 Red Onion diced; Baby Spinach or Kale, Black Olives, chopped
5 ounces Feta Cheese, crumbled
optional: toasted Pine Nuts, cooked Shrimp, shredded Chicken or Salmon

Preparation

  1. For marinade, in liquid measuring cup or bowl, slowly whisk EVOO into the lemon juice to emulsify, then add lemon zest and Greek Seasoning and stir. Set aside. Cook starch according to package directions using chicken broth or water+bouillon for liquid. Drain, if necessary, and transfer to non-reactive bowl. Add marinade, toss to combine.
  2. While starch is cooking, chop or dice choice of veggies, except for baby greens (leave whole). Add veggies except for baby greens to starch, marinade mix. Cover and refrigerate for 1 hour or more. When ready to serve, add crumbled Feta cheese and, if desired, toasted pine nuts and/or baby greens.
  3. Delicious as a main dish with the addition of diced chicken breast, cooked shrimp or salmon. This dish doubles easily for larger crowds.

Suggested Wine Pairings

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)

RICH, MEDIUM to FULL-BODY WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!

More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan