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10
ounces green beans 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 lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. 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. Drain beans
well in a colander and pat dry. Add beans to tomato mixture and return water in
kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to
bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing
to combine well. | |||||||||||
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