Orzo With Feta, Green Beans, And Tomatoes

* Exported from MasterCook *

Orzo With Feta, Green Beans, And Tomatoes

Recipe By : Gourmet July 1998
Serving Size : 2 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Pasta & Couscous To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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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