ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Provided by Giada De Laurentiis
Categories Cheese Onion Pasta Tomato Side Easter Quick & Easy High Fiber Feta Spring Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.
Provided by Susie D
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
- Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts right before serving; toss. Garnish with fresh parsley.
Nutrition Facts : Calories 505.2, Fat 27.1, SaturatedFat 6.6, Cholesterol 23.4, Sodium 560.8, Carbohydrate 52.2, Fiber 3.1, Sugar 7.8, Protein 14.4
ORZO WITH FETA AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Heat water in large sauce pot to boil and add pasta, cook to al dente.
- Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
ORZO WITH TOMATO, GREEN BEANS AND FETA CHEESE
Another nice summer pasta dish, full of lovely colors. Feel free to use any small pasta or pastene you might have on hand. Can be served hot, or at room temperature like a pasta salad.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large pot with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic.
- Core and seed tomatoes.
- Cut into quarters lengthwise, and then into 1/4 inch thick slices.
- In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
- Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
- Remove from heat.
- Have a bowl of ice and cold water ready.
- Drop beans into the boiling, salted water and blanch 1 minute.
- With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
- Drain beans well and pat dry.
- Add beans to tomato mixture and return the water in pot to a boil.
- Boil orzo until al dente and drain.
- Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
- Toss to combine well.
ORZO WITH FETA, GREEN BEANS, AND TOMATOES
Steps:
- 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.
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ORZO WITH TOMATOES, FETA, AND GREEN ONIONS - BON APPéTIT
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- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
- Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Add pine nuts; toss. Serve at room temperature.
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