|Orzo Pilaf with Tofu Feta|
(I used risoni pasta, a packet of frozen spinach, canned chickpeas and fresh herbs.)
I love pasta. I could eat it every day. So when I was looking for something that I hadn't already cooked 3000 times that was cheap, simple and quick to make for a mid week meal (ah, working life) this jumped out at me from guess which book? I'm almost embarassed to be using one book so much.
I plan my meals a week in advance so I don't have to think about it. Doing this also seems to cut down my grocery bill a fair bit :) I made up the Tofu Feta the day before I planned to make this to let the flavours develop overnight. Every day after it just tasted better and better :)
The only problems I had with this meal were that my stupid frozen spinach was what they call 'finely chopped' otherwise known as minced, and turned the whole thing kind of brown; and my olives tasted disgusting. I bought a different brand than I usually buy because they had a good special. If it ain't broke, don't fix it! Now I have a whole jar of gross olives to finish. Damn.
Other than that it was delicious, even better as leftovers, and made 6 servings instead of 4 as said in the book, and we were eating the tofu feta for days.