|
|
Imagine yourself in a sunny
patio in Mykonos enjoying this light and flavorful dish. Try it
warm or at room temperature accompanied by a glass of crisp white
wine.
|
|
Ingredients:
11/2 C orzo
1 bunch Andy Boy broccoli, cut into small florets
1/4 C olive oil
3 T pine nuts
1/2 t crushed red pepper
3/4 C feta cheese, crumbled or diced
3/4 C black olives, pitted and halved
1/2 C Parmesan cheese, grated
1/4 C fresh basil, chopped
|
Directions:
| 1. |
Cook orzo in pot of boiling
salted water until tender, but still firm to bite. |
| 2. |
Add Andy Boy broccoli and cook until crisp-tender,
about 2 minutes. |
| 3. |
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. Remove mixture from
heat after about 30 more seconds. |
| 4. |
Drain orzo and Andy Boy broccoli. Transfer
to large bowl. |
| 5. |
Pour oil mixture over and toss to coat.
|
| 6. |
Add feta, olives, Parmesan and basil and
toss to coat. Season with salt and pepper. |
| 7. |
May be served warm or cold. |
| |
Serves 4 |
|
|
|
