Orzo with Feta, Green Beans, and Tomatoes |
| Published: November 5, 2007, 6:58 pm |
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10 ounces haricots verts -- or green beans 1 cup orzo -- rice-shaped pasta 1 medium onion 2 garlic cloves 3 medium vine-ripened tomatoes 2 tablespoons olive oil 1 tablespoon white-wine vinegar 1 tablespoon chopped fresh flat-leafed parsley leaves 1 cup crumbled feta Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwi se into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a la rge skillet cook onion and garlic in oil over moderate heat until onion is soft ened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 mi nutes. Remove skillet from heat. Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. D rain beans well in a colander and pat dry. Add beans to tomato mixture and ret urn water in kettle to a boil. Boil orzo until al [ Full article ] |
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