Orzo With Tomatoes, Feta, and Olives |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000. Ingredients:
1 teaspoon salt |
8 ounces orzo pasta (about 1 1/3 cups) |
2 tablespoons olive oil |
6 tablespoons parmesan cheese, grated |
3 canned tomatoes, drained and chopped |
8 kalamata olives, coarsely chopped |
1/4 cup feta cheese, crumbled |
Directions:
1. In a large saucepan, bring 1 quart of water to a boil.
2. Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
3. Stir in the oil, Parmesan cheese, tomatoes, olives and feta cheese.
4. Serve immediately.
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