Have you ever wondered how do they make orzo? That must be extremely long and tough process to cut out all  these tiny grains. And imagine how many of these grains need to be cut out, hundreds at least. I was very curious so I googled it. I found only one page that talks how to prepare orzo from scratch, it’s actually a blog ‘Having Fun in the Kitchen!’ Big props to the person doing it, that must have been hard work but also a lot of satisfaction. I didn’t make my own orzo, I’m way too lazy to ever do anything like that but nevertheless the result was fantastic. Roasted pepper, garlic, arugula and orzo are a perfect combination. Yum I want more!

Ingredients (serve 2):

1.5 cup uncooked orzo
1 large red pepper
2 cups arugula

Garlic vinaigrette:

1 mashed garlic clove
1 Tbsp wine vinegar
1/4 cup olive oil
1 tsp maple syrup
Pinch of salt and pepper

Heat the oven to 400˚F and roast pepper for 20-30 min. Take put of the oven, let it cool and peel off the skin. Cut into small cubes.

Cook the orzo according to the package instructions and meanwhile prepare the vinaigrette. In a small jar mix all the dressing ingredients, cover and shake vigorously until well combined.

When ready drain the orzo in a colander and pour cold running water over to cool the pasta. Leave for a moment to dry out and in a bowl toss together  with roasted pepper, arugula and vinaigrette.