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Ingredients
1/2 – 3/4 lbs.
green beans
1 cups orzo (rice-shaped pasta)
1 medium onion, chopped
2 garlic cloves, minced
3 tomatoes
2 T olive oil
1 T white-wine or rice vinegar
1 T chopped fresh flat-leafed parsley leaves
1 cup crumbled feta cheese
Salt and pepper to taste
Directions
Fill a 2-quart
saucepan 3/4 full with salted water and bring to a boil for beans
and orzo. After mincing garlic
and chopping onion,
quarter tomatoes
and remove all seeds. Cut quarters lengthwise into 1/4-inch thick
slices. Set aside. Trim beans and cut into 1-inch pieces. Set aside.
In a large skillet,
cook onion for about 2 minutes, then add garlic and cook for 1 more
minute or until onion is tender and garlic is lightly browned. Add
tomatoes and cook, stirring, for 1 minute. Quickly remove skillet
from heat and place mixture in a large mixing bowl.
Prepare a bowl of
ice and cold water. In boiling salted water, blanch beans for 5
minutes. With a slotted spoon, transfer beans to ice water to stop
cooking. Drain beans well in a colander, then pat dry with a cloth
or paper towel. Add beans to onion, garlic and tomato mixture. Set
aside.
Return water in
saucepan to a boil. Pour in orzo and boil until al dente, then and
drain in colander. Add orzo to bean mixture along with vinegar,
parsley, feta, and salt and pepper. Toss to combine well.
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