Creamy Orzo With Feta Sun Dried Tomatoes Recipe 465

Steps:

• Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

Steps:

• CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Steps:

• Bring broth to a boil in a small saucepan and stir in orzo.
• Return liquid to a boil.
• Cook orzo, uncovered, stirring occasionally until liquid is absorbed, approximately 9 minutes.
• Remove saucepan from heat.
• Stir tomatoes and feta into orzo, mixing until feta melts slightly.
• Season orzo with salt & pepper.
• Serve with the Chicken Roulades.

Steps:

• Heat water in large sauce pot to boil and add pasta, cook to al dente.
• Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

Steps:

• I like whole sundried tomatoes that are NOT packed in olive oil.
• To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
• Drain any excess water, and chop tomatoes into bite size pieces.
• Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
• Let orzo cool for a bit before adding other ingredients.
• Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
• Combine well.
• Garnish with parsley, if using, and serve at room temperature.