I had some leftover sushi rice and a recipe from Taste of Home (August/September 2024) for a Cranberry Orzo Spinach Salad. I love orzo but I love sushi rice, too and I had about 2-3 cups of it leftover.

Here’s the original recipe with my changes highlighted.

Ingredients

• 3 tablespoons canola oil
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 2 teaspoons grated lemon zest
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup dried cranberries (I used craisins.)
• 3 green onions, thinly sliced
• 3 tablespoons capers
• 1 cup uncooked orzo pasta (I used about 2 cups cooked sushi rice)
• 5 ounces fresh baby spinach (about 6 cups) (I used a spinach and arugula mix.)
• 1 cup crumbled feta cheese (I used gorgonzola cheese.)

Directions

1. In a small bowl, whisk first 7 ingredients. Stir in cranberries, onions and capers. Cover and refrigerate. Meanwhile, cook orzo according to package directions.
2. Drain orzo and rinse in cold water. In a large bowl, toss spinach, feta and orzo. Add dressing mixture; toss to coat.

The dinner:

The grilled steak and salad were delicious!