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How To make Orzo with Broccoli, Feta Cheese, and Olives
1 1/2 c Orzo
1 bn Broccoli, cut into florets
1/4 c Olive oil
3 tb Pine nuts
1/2 ts Crushed red pepper
3/4 c Feta cheese, crumbled or
-diced 3/4 c Black olives, pitted, 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 (about 8 minutes). Add broccoli and cook until crisp-tender, about 2 minutes. 2. 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. 3. 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.
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???? MEDITERRANEAN SPICES:
???? NOCELLARA ITALIAN OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (
???? 1 ½ cups orzo pasta
???? Kosher salt
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I show you why the mashup of orzo + spanakopita or spinach , feta , dill and green onions will leave you wanting more. With my simple, risotto style cooking technique of Greek orzo, in 20 minutes you'll have a dish everyone will love. We discuss the difference between Greek and Italian orzo pasta and what the ideal feta is.
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Orzo with Creamy Feta and Spinach
This 20 minute recipe, is a mash up 2 of my favourite Greek dishes, orzo and basically a spanakopita turned into a pasta. Who wouldn’t love that?
2 Tbsp. extra virgin olive oil (25 ml) + more to drizzle
2 green onions, finely sliced
1 Tbsp. freshly chopped dill (15 ml)
4- 5 cups chicken stock (1000-1250 ml)
2 cups orzo pasta (500 ml)
salt and pepper to taste
1 small container baby organic spinach , washed
3 oz. Greek feta cheese, crumbled (75 gm ) , or to taste
grated zest of 1 lemon
In a medium pot, heat olive oil with green onions and dill and soften over medium heat for 2-3 minutes. Add the chicken stock , salt and pepper and bring to a boil.
Add orzo , stir and reduce to medium . Cook for about 12-15 minutes ( depending on brand of orzo)stirring occasionally. If after 8 minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, stir and continue to cook, uncovered. Adjust seasoning.
Add washed baby spinach and immediately remove from heat. The steam will just wilt the spinach. Serve and sprinkle with crumbled feta and more cracked black pepper and dill , grated lemon zest and drizzle of good quality olive oil.
Serves 4