Ingredients:
1
T Extra virgin olive oil
1 Large onion, finely chopped
2 Garlic cloves, minced
4 C water Pinch Sea Salt
1 lb green beans, trimmed and cut into 1-inch pieces
1 C orzo (rice-shaped pasta), uncooked
2 Large tomatoes, chopped into 1/4-inch pieces
2 T White wine or brown rice vinegar
2 T Fresh flat-leaf or Italian parsley leaves, coarsely
chopped
1 1/2 C Feta, crumbled (about 10 ounces)
Sea salt and pepper to taste |
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Directions:
In
a large skillet, sauté the onion and garlic in
the olive oil over medium heat until onion is
soft and translucent. Add tomatoes and cook, stirring
until tomatoes are soft, about two minutes. Remove
skillet from heat.
Bring
the water and salt to a boil. Also, have ready
a bowl of ice and cold water. Blanch the beans
for 1 minute in the boiling water. With a slotted
spoon, to save the salted water, transfer the
beans to the iced water to stop cooking. Drain
beans well in colander and pat dry. Add beans
to tomato mixture.
Re-heat,
to boil, the salted water that you used to blanch
the beans. Boil orzo until al denté (firm but
tender), about 10 minutes. Drain in colander.
Add orzo to bean mixture with the vinegar, feta,
parsley, salt and pepper, tossing to combine well.
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