Bring 2 quarts water to a boil. Add the orzo, 1 Tbsp oil and the salt.
Cook until al dente, about 10 to 12 minutes. Drain and rinse in cold
water. Transfer to a bowl.
While the orzo is cooking, heat 2 tbsp olive oil in a medium frying pan.
Add the celery and onions and sauté until lightly browned. Stir in the
tomatoes, peas and spices. Cook over medium heat for one minute.
Add the vegetables and feta to the orzo and stir in. May be served hot
or cold.
Makes 4 cups
Category
GRAINS AND POTATOES
Greek HERB BLEND
Servings
Makes 4 cups
Author
- 1 cup orzo (rosamarina)*
- 1 Tbsp oil
- 1/2 tsp salt
- 2 Tbsp olive oil
- 1 rib celery, finely diced
- 1/2 cup finely diced onion
- 2 plum tomatoes, diced
- 1/3 cup frozen peas
- 1 tsp SPICE BAZAAR Greek HERB BLEND
- 1 1/2 tsp SPICE BAZAAR ATHENIAN GARDEN SPICE
- 1/4 lb feta cheese, crumbled (about 1 cup)