Feta Cheese Flavored Orzo Food

WARM GREEK ORZO WITH FETA AND TOMATO

Steps:

• Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.
• Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.
• When done it will still be slightly liquid and have a risotto like texture. Cover and let it sit for 5 minutes.
• To serve, place in a shallow bowl, add feta, sprinkle with parsley, oregano, and finish with ground black pepper.

FETA CHEESE FLAVORED ORZO

Steps:

• Cook orzo according to package directions, drain.
• Add remaining ingredients and toss to mix well.

MEDITERRANEAN CHICKEN WITH ORZO AND FETA

Steps:

• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon on paper towels.
• Add chicken to reserved drippings; cook 5 min. on each side or until lightly browned. Drain fat. Add pasta sauce, broth, pasta, garlic and oregano; mix well. Bring to boil; cover.
• Cook on low heat 25 to 30 min. or until chicken is done (165°F) and orzo is tender. Stir in reserved bacon and olives. Serve sprinkled with cheese.

ORZO WITH FETA, CUCUMBER AND TOMATO

Steps:

• Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
• Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.