Orzo with Feta, Green Beans and tomatoes

This side dish is incredible. It rouses the taste buds and goes extremely well with any type of meat.

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Name: Orzo with Feta, Green Beans and tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 pound thin green beans trimmed and cut into 1-inch pieces; 2 cups orzo (rice shaped pasta); 1 large onion; 2 garlic cloves; 2 large vine-ripened tomatoes; 2 tablespoons white wine vinegar; 2 tablespoons chopped fresh flat-leafed parsley leaves; 1 1/2 cups crumbled feta (about 10 ounces); salt to taste; pepper to taste

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INGREDIENTS

1 pound thin green beans ; trimmed and cut into 1-inch pieces
2 cups orzo ; (rice shaped pasta)
1 large onion
2 garlic cloves
2 large vine-ripened tomatoes
2 tablespoons white wine vinegar
2 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 cups crumbled feta ; (about 10 ounces)
salt ; to taste
pepper ; to taste

Servings

INSTRUCTIONS

Fill a quart kettle three-fourths full of salted water and bring to a boil for beans and orzo. Chop the onion and mince the garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4 inch thick slices.

In a large skillet, cook the onion and garlic in oil over moderated heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about two minutes. Remove skillet from heat. Have ready a bowl of ice and cold water.

In boiling salt water, blanch the beans for 1 minute. With a slotted spoon, transfer the beans to ice ater to stop cooking. Drain beans well in colander and pat dry.

Add beans to tomato mixture and return water to kettle to boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, salt and pepper to taste, tossing to combine well.

NOTES

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Orzo with Feta, Green Beans and tomatoes

1 pound thin green beans trimmed and cut into 1-inch pieces
2 cups orzo (rice shaped pasta)
1 large onion
2 garlic cloves
2 large vine-ripened tomatoes
2 tablespoons white wine vinegar
2 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 cups crumbled feta (about 10 ounces)
 salt to taste
 pepper to taste

Fill a quart kettle three-fourths full of salted water and bring to a boil for beans and orzo.  Chop the onion and mince the garlic.  Quarter and seed tomatoes.  Cut quarters lengthwise into 1/4 inch thick slices.

In a large skillet, cook the onion and garlic in oil over moderated heat until onion is softened.  Add tomatoes and cook, stirring, until tomatoes are softened, about two minutes.  Remove skillet from heat.  Have ready a bowl of ice and cold water.

In boiling salt water, blanch the beans for 1 minute.  With a slotted spoon, transfer the beans to ice ater to stop cooking.  Drain beans well in colander and pat dry.

Add beans to tomato mixture and return water to kettle to boil.  Boil orzo until al dente and drain in colander.  Add orzo to bean mixture with vinegar, parsley, feta, salt and pepper to taste, tossing to combine well.

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Nutrition

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Serving Size: 1 Serving (432g)
Recipe Makes: 4 Servings

Calories: 552
Calories from Fat: 135 (24%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 8.9g	44 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.6g
Cholesterol 134mg		41 %
Sodium 710.9mg		25 %
Potassium 765.2mg		20 %
Total Carbohydrate 81g		24 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 75.3g
Protein 24.4g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 552

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