Recipe from mom - Canadian Living I think?

1 cup Orzo
1/4 cup Olive Oil
Juice of 1/2 lemon
1/2 cup toasted pine nuts (or sunflower seeds)
1/2 cup dried cranberries
1/4 cup of fres basil (chopped)
Chopped Arugula - to taste (or not at all)
100g of crumbled feta cheese (can use up to double)
1/4 cup fresh mint (chopped)

1 cup Orzo 1/4 cup Olive Oil 1/2 cup toasted pine nuts (or sunflower seeds) 1/2 cup dried cranberries 1/4 cup of fres basil (chopped) 100 g of crumbled feta cheese (can use up to double) 1/4 cup fresh mint (chopped)

Cooking Orzo:
1 1/2 cups of Orzo cooked in 12 cups of water.

Cook orzo (8 to 10 minutes)then cool on cookie sheet while preparing other ingredients.

In large bowl, put in toasted pine nuts, cranberries, fresh basil, arugula and cooled orzo. Add olive oil and lemon juice. Toss to coat. Add crumbled feta and fresh mint. Toss again and refrigerate.

Enjoy!