I had a variation of this made by my granddaughter, Patty when I visited their home in Colorado.  It was awesome, and I must admit, I had never tasted orzo before.  I think the secret to making a successful cold salad is that after the orzo is cooked, it must be rinsed repeatedly in cold water, otherwise it will be mushy.

I played around with the recipe a few times, and this is my finished version—however, it can be embelished so many different ways.  A great way to use your imagination.

Orzo looks like a rice, but it’s actually a pasta.

Cook the orzo according to directions, but you want it to have a slight ‘bite’.  Rinse repeatedly in cold water and drain in sieve.

I didn’t want to cook an entire 16 ounces of orzo, so I just used about a half cup dried, and about a cup of water.  Brought the water to a boil, threw in the orzo, and salted it.  Stirred until I felt the ‘bite’ was right.

For the sauce:

One tablespoon sherry vinegar

One tablespoon EVOO

One tablespoon squeezed lemon juice

Two teaspoons honey

1/4 tsp. cinnamon

Mix all together.  If you use the entire 16 ounces of Orzo, then multiply this sauce many times over. It’s good to save some of the sauce to add later, as the orzo has a tendency to suck it up (so to speak!).

In a bowl, place the drained orzo, and stir in the sauce

Add shredded cooked chicken

Chopped green onions

Golden Raisins

Toasted pine nuts

Just a tad of salt

A hint of the Mediterranean–I will definitely make it my way and Patty’s way again, and my thanks to Patty for introducing this tasty dish to me.

By the way, in Patty’s version, she used the same sauce, (but eliminated the cinnamon,) added  onions, pine nuts, chicken, chopped green onion, little red and yellow grape tomatoes chopped up small and drained in paper toweling to remove most of the seeds, Feta cheese, and lots of chopped fresh basil. No golden raisins either.  It was sooo good, and I’d suggest you try her version as well.

 

I may have to add to or ‘tweak’ this recipe in a few days, for my true recipe is in Ohio.  I will try to dish this out by memory.

Ingredients:

One box Heartland Bulgher wheat

Chicken broth– Home-made or a good canned brand.

Do not even THINK of making tabbouli unless you have access to FRESH herbs.  Under no circumstances are you to use dried herbs!!!!!  (I will come haunt you in your sleep.)

Three or four cups tightly packed mint leaves–finely minced 

One cup tightly packed Italian parsley–finely minced

About 24 or more long sprigs of chive–finely minced

Two or three bunches green onions–finely chopped

Two or three cups finely chopped and seeded plum tomatoes

EVOO

3 or 4 garlic cloves

Juice of about six lemons–strained

Salt and pepper

Technique:

Measure out the entire box of bulgher wheat. It seems to me it’s between three and four cups wheat.

Measure out the same amount of chicken broth

Put the dry bulgher wheat into a large fine sieve and run it under cold water.  Let it drain in the sieve for a few minutes.

In a large sauce pan, pour the chicken broth and bring to a boil.

SLOWLY scrape the bulgher wheat into it, and stir—ONCE.

Cover and simmer on low for a few minutes.  Turn the heat off, and let sit covered for about 10 minutes.

Uncover, fluff with a fork and sprinkle generously with salt and pepper.

Scoop out onto one or two cookie sheets, fluffing often to separate the grains until completely cool. (I even use clean hands to do this–carressing the grains through them to separate.

At this point you can refrigerate the grains, covered in a plastic container until ready to use.

In a blender or food processor, zap the garlic, add the lemon juice, salt and pepper, and drizzle the EVOO slowly into it with the blade running until not ompletely runny.  You want it  still to  taste extremely ‘lemony’!  

Pour the bulgher wheat back onto a couple of cookie sheets with raised sides.  Mix the herbs, tomatoes and onions into it until completely mixed.  Drizzle the lemon sauce into it, again, fluffing completely.  Taste and adjust seasonings if necessary.

I like to pour the tabbouli into a pretty bowl, and on top place a ‘flower rose’ sculpted from a long tomato peel, and for the stem, two or three varying lengths of chive, using three or four mint leaves as the leaves.

Tabbouli will keep for three or four days, and I guarantee–if your family is like mine–they will BEG for it during the summer.  It is a labor of love, however; and I always plan to devote two days for its eventual creation.