Basil Walnut Orzo

This was an experiment last night when I forgot to start the homemade garlic fries. Ooops! At least the oops led to a new recipe.

Basil Walnut Orzo

1 c. uncooked orzo pasta
1 T. olive oil
6 c. water
1/2 c. fresh basil leaves, chopped
1/2 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. garlic salt.
3/4 c. low fat mozzerella cheese.
3/4 c. walnuts chopped.

(Jennie - some of those sun dried tomatoes might rock in this!)

1. Put orzo, olive oil, and water in sauce pan. Bring to boil. Turn down to low heat and let simmer five minutes. Stir occasionally to keep it from sticking to bottom of pan

2. Add basil, black pepper, garlic powder, and garlic salt.

3. Cover sauce pan and let simmer for additional 6-9 minutes.

4. When orzo is cooked, take pan off heat. Stir in mozzerella cheese and pour into serving dish. Sprinkle walnuts across top.

This was the perfect complement to the Salmon fillet we were eating.

Salmon Fillet with fresh Dill

1 lb. salmon fillet
3 T. fresh dill
1/2 tsp. sea salt
1 tsp. butter or margerine

Preheat oven to 400 degrees

1. Cover baking pan with foil.

2. Place salmon on ungreased foil.

3. Sprinkle salmon with dill and salt.

4. Bake salmon for 30 mins.

5. Take out of over and place butter on top of salmon, return to over for 3-4 mins.

6. Remove salmon from oven. Use a spatula to separate salmon meat from skin, the skin should be stuck to the foil. Serve onto plates or serving platter.