Orzo with Feta, Green Beans, & Tomatoes
Submitted by chefbarbie
Orzo with feta, green beans, and vine-ripened tomatoes tossed in white wine vinegar and olive oil. A fresh, Mediterranean pasta side dish or light main course ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minA bright, Mediterranean orzo dish that brings together blanched green beans, sautéed vine-ripened tomatoes, and crumbled feta cheese with a splash of white wine vinegar. Light enough for summer, satisfying enough for dinner.
The green beans get a 1-minute blanch followed by an ice bath. This flash-cook method sets their bright green color and gives them a tender-crisp bite that holds up when tossed with the hot orzo. Skip the ice bath and they’ll keep cooking from residual heat, turning army-green and mushy.
Smart use of one pot of water here: blanch the beans first, then boil the orzo in the same water. The starchy bean water actually helps the orzo cook with a slightly creamier surface.
The tomatoes cook just 2 minutes with the softened onion and garlic. You want them warmed and slightly collapsed, not reduced to sauce. They should still have shape and juiciness when everything gets tossed together.
Kitchen Tips
- Use vine-ripened tomatoes for the best flavor. Out-of-season hothouse tomatoes taste watery and bland in this simple dish.
- Cook orzo to true al dente. It continues softening in the warm toss with the other ingredients.
- The white wine vinegar is subtle but essential. It brightens every ingredient and keeps the feta from tasting heavy.
- Serve warm or at room temperature. This holds well for buffets and potlucks.
Variations
- Kalamata olive: Add ¼ cup sliced kalamata olives for a briny, salty punch.
- Grilled chicken: Top with sliced grilled chicken breast to turn this into a full main course.
- Lemon herb: Replace white wine vinegar with fresh lemon juice and add chopped fresh oregano.
Ingredients
Directions
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 length wise into ¼ 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 a bowl of ice and cold water ready.
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.
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