Monique's Orzo Salad Formula

In a resourceful, conscientious effort, I have spent many a Sunday afternoon putting together a new recipe for a grain salad to enjoy during the work week - mostly to take the frantic lunch assembly out of my morning routine. On Monday, I pat myself on the back during the lunch hour because this looks so much better than peanut butter and jelly. By Wednesday, though, things change. I don't always know why exactly, but I slightly cringe at the thought that I've got this thing for two more days.

So a month or so ago, after enduring another revolting but lovingly made lunch, I made myself a list of the tastes and textures that always taste good to me, things I always look forward to come lunch time. Through that process, I made the freeing decision that I should not put onions in things, because they were one of the primary culprits in making my salads less desirable as the days went on, as were grains pre-dressed in vinaigrettes. From there, I made a list of things that I will actually eat after four days, like taco and greek salads, or a tomato soup with chickpeas. This sounds really basic, but I can't tell you how much it's helped. While my grain salads have always been aspirational - the things I should be eating - I've decided that most are best left as one-offs, or better yet, side dishes, complements to what I REALLY want to eat.

Hooray, this orzo salad made the cut. It's great as a side, but I also love it as my main sustenance, sometimes on a bed of greens and/or with an orange. My friend Monique brought it to a party and when I asked her for the recipe, she just gave me a basic formula that can be altered to whatever I have on hand. That's what makes it impossibly easy and almost always doable.

Ingredients:

Toss in a large-ish bowl:

1 c. orzo, cooked al dente
Olive oil - just enough to keep the orzo from sticking together
Salt and pepper to taste

Then add, in quantities that look reasonable to you...

Goat cheese (or another soft/salty cheese, like Feta or Gorgonzola)
Dried cranberries (or raisins, currants, cherries, sliced grapes, even)
Chopped parsley (or even basil)
Toasted almonds (or pine nuts, pistachios, walnuts)

Stir well and enjoy over however many days you need!