By: Chef Richard Category: Pasta/Rice Makes: 8 servings
In Italian, orzo literally means barley, but most commonly it refers to little pasta that have a rice or diamond like shape. This quick-cooking pasta makes for a hearty dish combining red pepper, herbs, fennel and feta cheese.
½ pound orzo
2 teaspoons salt, or to taste
¼ cup olive oil
1 red onion, diced
1 red pepper, diced
1 green pepper, diced
1 fennel bulb, finely diced
1 tablespoon garlic, chopped
1 tablespoon thyme, chopped
½ cup tomato juice
¼ cup parsley, chopped
1 teaspoon freshly ground black pepper, or to taste
1 cup feta cheese, crumbled
Boil the orzo in salted water until tender, about 8-10 minutes. Drain and rinse under cold water. Toss the orzo with 3 tablespoons of the olive oil, cover, and refrigerate.
In a large saucepan, sauté the onions, peppers, and fennel in the remaining 1 tablespoon of olive oil until just tender, about 4 minutes. Add the garlic and thyme and cook an additional 2 minutes.
Toss the sautéed vegetables with the reserved orzo. Add the tomato juice. Toss in the parsley, pepper, feta cheese and remaining 1 teaspoon of salt.