| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables, Pasta | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Orzo |
| 1 | lb | Broccoli; cut in florets |
| 1/4 | c | Olive oil |
| 3 | tb | Pine nuts |
| 1/2 | ts | Crushed red pepper |
| 3/4 | c | Crumbled feta cheese |
| 3/4 | c | Black; brine cured olives, pitted and halved |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1/4 | c | Chopped fresh basil |
INSTRUCTIONS
Cook orzo in pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes. Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat. Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan and basil and toss to coat. Season with salt and pepper and serve. NOTES : Serves 8 as a side dish, 4 as a main dish. Recipe by: Bon Appetit - 9/94 Posted to EAT-L Digest by Fran <frich@CONNECTI.COM> on Dec 20, 1997
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