Legacy of Passion

Orzo with Broccoli, Feta Cheese and Olives

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.


1 1/2 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


  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