Mediterranean Orzo
From sunny 16 years ago
- 10 minutes to make
- Serves 4
This will make 4 side portions or 2 main course portions - the recipe is easily doubled. I make it without the black olives and it's great.
Ingredients
- 1/2 pound orzo (rice-shaped pasta; about 1 cup) shopping list
- 1 1/2 tablespoons olive oil shopping list
- 1/3 cup pine nuts shopping list
- 1 small garlic clove shopping list
- 1/2 cup packed fresh flat-leafed parsley leaves shopping list
- 6 ounces cherry tomatoes (about 1/2 pint) shopping list
- 1/4 pound feta shopping list
- 1/2 cup Kalmata olives, cut in half. shopping list
- 1 1/2 tablespoons red-wine vinegar shopping list
How to make it
- Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
- In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
- Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes, olives and feta and gently toss to combine.
- Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
- Serve orzo topped with nuts.
The Rating
Reviewed by 2 people-
Great post. Reminds me of my child-hood being Italian we had Orzo this way offten.
5 forks from me.
ED
spinach1948
in Dorchester-Boston loved it
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I was looking for a side for chicken. This sounds great! Thanks for the nice post.
linspj
in New Hartford loved it
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