Orzo with Feta, Green Beans & Tomatoes
Orzo with Feta, Green Beans & Tomatoes
- 10 oz. Green Beans
- 1 Cup Orzo (rice-shaped pasta)
- 1 Medium Onion
- 2 Garlic Cloves
- 3 Medium vine-ripened Tomatoes
- 2 Tbls. Olive Oil
- 1 Tbls. White-Wine Vinegar
- 1 Tbls. Chopped Fresh Flat-Leafed Parsley
- 1 Cup Crumbled Feta (about 6 ounces)
Fill a 4-quart kettle three fourths full with
salted water and bring to a boil for beans and
orzo.
Chop onion and mince garlic. Quarter and seed
tomatoes. Cut quarters lengthwise into
1/4-inch-thick slices. Trim beans and cut into
1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until
tomatoes are softened, about 2 minutes. Remove
skillet from heat.
Have ready a bowl of ice and cold water. In
boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
Makes 2 servings.
R-18
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