orzo and zucchini salad to serve 4

[apple wong]

for those who were asking for the recipe for the orzo salad ("orzo" is a greek pasta that's shaped like rice):

1 cup orzo (available at lots of greek and italian groceries)
sea salt and fresh ground pepper
2 tbsp unsalted butter
1 shallot (preferably french)
2-3 cloves garlic, crushed
zest of one lemon
2 tbsp cooking wine
2 tbsp fresh chopped parsley
1 tbsp fresh chopped shiso (optional)
big handful fresh sweet basil leaves, torn
1 medium zucchini, sliced thinly
1-2 tbsp rice vinegar
olive oil to taste

Cook orzo in salted water until al dente (around 5 minutes).  Drain and set aside.

In a large skillet, melt the butter.  Cook shallots, garlic, and lemon zest over low-medium heat until the garlic and shallots are softened. 

Add zucchini, cooking wine, and a splash of water.  Continue cooking till zucchini is just cooked but not mushy.

Remove skillet from heat and toss in parsley, shiso, and basil leaves.   

In a large bowl, toss zucchini mixture with the orzo.  Mix olive oil and vinegar in a small bowl, then mix to incorporate. 

Season with salt and pepper to taste.

Serve at room temperature.