GRILLED RADICCHIO ORZO WITH BALSAMIC VINEGAR

Photo from Life in Left Field

Chicories are members of the daisy family, closely related to lettuces and dandelions. Escarole, Belgian endive, curly endive and radicchio are varieties of Chichorium intybus or Cichorim endivia. The romaine-shaped radicchio in this recipe actually has a more official name, Rossa di Treviso. Just something fun to say when you are trying not to talk politics… And definitely something even more delicious and peppery to consume :).

INGREDIENTS
2 small heads of radicchio
1 medium sweet onion, sliced into rings
2 Tablespoons olive oil
1 1/2 cups orzo, whole wheat
2 Tablespoons balsamic vinegar
1–2 Tablespoons fresh basil, chopped
salt and freshly ground pepper to taste
Additional options: feta cheese crumbles, olives, pine nuts; for a main dish: chicken or veggie sausage

PREPARATION
Prepare and preheat grill to medium. Wash the radicchio, removing any bruised leaves and cutting off any stem. Slice each radicchio into quarters. Place radicchio and onion in a medium bowl and toss with olive oil and a few whirls of salt. Place both directly on the grill. Grill radicchio until slightly wilted, but not charred, about 4–5 minutes, turning frequently. Grill onions for another few minutes, turning once. Remove from grill, chop into bite size pieces and set aside.

Prepare orzo according to package directions. Mix orzo, radicchio, onion in serving bowl. Add balsamic vinegar, basil, salt and pepper to taste, and any additional ingredients desired. Makes 5–6 servings.