finely sliced and chopped (1 to 2 inch strips) radicchio
grated parmesan reggiano
red pepper flakes
In This Recipe
Cook the orzo in salted water until just al dente. Drain thoroughly, pour into large bowl and while still warm add the sun-dried tomatoes, olive oil, balsamic and roasted red peppers. Stir thoroughly to prevent the orzo from sticking. Allow to cool before continuing.
Add lemon, lemon juice, pine nuts, basil, garlic, radicchio, and parmesan (go ahead and buy the cheap domestic stuff, but it won't be as good, kapisch?) to the cooled orzo and combine thoroughly. Add red pepper flakes, sea salt, and freshly ground black pepper to taste. If you can resist eating most of this at this point, good for you. If not, let the rest of them eat frozen pizza. This is great at room temp, or chilled.