Orzo with Feta, Green Beans, & Tomatoes
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
green beans
french style |
|
| 1 | cup |
orzo pasta
rice shaped pasta |
*
|
| 1 | each |
onions
medium |
|
| 2 | each |
garlic cloves
|
|
| 3 | each |
tomatoes
medium vine-ripened |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
parsley leaves
chopped fresh flatleafed |
|
| 1 | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
green beans
french style |
|
| 237 | ml |
orzo pasta
rice shaped pasta |
*
|
| 1 | each |
onions
medium |
|
| 2 | each |
garlic cloves
|
|
| 3 | each |
tomatoes
medium vine-ripened |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
parsley leaves
chopped fresh flatleafed |
|
| 237 | ml |
feta cheese
crumbled |
|
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.
