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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A healthy delicious Greek dish which utilizes orzo pasta along with all the trimmings. Recipe appears in my America's Best Cookbook and was contributed by the Charlie Daniel's Angels Cookbook. Ingredients:
1 1/2 cups orzo pasta, uncooked |
1 lb fresh broccoli |
3 tablespoons pine nuts |
1/4 olive oil |
1/2 teaspoon dried crushed red pepper flakes |
3/4 cup feta cheese, crumbled |
1 (4 1/2 ounce) can ripe olives, drained and chopped |
1/2 cup parmesan cheese |
1/4 cup fresh basil, chopped |
Directions:
1. Cook orzo according to package directions; drain. Set aside.
2. Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly and coarsely chop. Cook broccoli in a small amount of boiling water 8 minutes or until crisp-tender. Drain well.
3. Cook pine nuts in olive oil in a small skillet over medium heat 2-3 minutes or until browned, stirring often. Add red pepper; cook 1 minute, stirring constantly.
4. Combine orzo, broccoli, pine nuts, feta cheese and remaining ingredients in a large bowl; toss gently. Serve immediately.
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