ORZO, RED PEPPER ORZO
The CIA Cookbook
by The Culinary Institute of America
In Italian, orzo literally means barley, but most commonly it refers to little pasta that have a rice- or diamond-like shape. This quick-cooking pasta makes for a hearty dish combining red pepper, herbs, fennel, and feta cheese.
Makes 8 servings
Ingredients
• 1/2 lb orzo
• 2 tsp salt, or to taste
• 1/4 cup olive oil
• 1 red onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 fennel bulb, finely diced
• 1 tbsp garlic, chopped
• 1 tbsp thyme, chopped
• 1/2 cup tomato juice
• 1/4 cup parsley, chopped
• 1 tsp freshly ground black pepper, or to taste
• 1 cup feta cheese, crumbled
Directions
1. Boil the orzo in salted water until tender, about 8 to 10 minutes. Drain and rinse under cold water. Toss the orzo with 3 tablespoons of the olive oil, cover, and refrigerate.
2. In a large saucepan, sauté the onions, peppers, and fennel in the remaining 1 tablespoon of olive oil until just tender, about 4 minutes. Add the garlic and thyme and cook an additional 2 minutes.
3. Toss the sautéed vegetables with the reserved orzo. Add the tomato juice. Toss in the parsley, pep- per, feta cheese, and remaining i teaspoon of salt.
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