Orzo with broccoli, feta and olives

8 Servings

Ingredients

Quantity Ingredient
1½ cup Orzo
1 pounds Broccoli; cut in florets
¼ cup Olive oil
3 tablespoons Pine nuts
½ teaspoon Crushed red pepper
¾ cup Crumbled feta cheese
¾ cup Black; brine cured olives, pitted and halved
½ cup Freshly grated Parmesan cheese
¼ cup Chopped fresh basil

Directions

Cook orzo in pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes.

Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat. Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan and basil and toss to coat. Season with salt and pepper and serve.

NOTES : Serves 8 as a side dish, 4 as a main dish.

Recipe by: Bon Appetit - 9/94

Posted to EAT-L Digest by Fran <frich@...> on Dec 20, 1997

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