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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Entered for safe-keeping. From First, 1/26/09. Suggested with meal of Minted Gremolata Halibut, Tomato-Thyme Roasted Squash or Zucchini with Fennel, and Feta-Stuffed Cucumber Salad. Ingredients:
3 honey-and-lemon-flavored green tea bags, like tetley |
1 1/2 cups orzo pasta, like barilla |
1/2 cup raisins |
1/2 cup pine nuts, toasted |
2 tablespoons olive oil |
1 scallion, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. In 3-quart saucepot, bring 2 quarts water to a boil. Remove from heat.
2. Add tea bags to boiling water. Cover and steep 5 minutes.
3. Squeeze tea bags to extract excess liquid; discard tea bags.
4. Return green tea to a boil. Add orzo; cook 9 minutes or until orzo is tender, adding raisins during last minute of cooking.
5. Drain orzo-raisin mixture.
6. In bowl, combine orzo mixture, toasted pine nuts, olive oil and chopped scallion.
7. Season with salt and pepper, if desired.
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