Feel free to enjoy this tasty toasted orzo couscous dish with the nutty smell of toasted orzo, the richness of sun-dried tomatoes, the crunch of pine nuts, and the creaminess of feta cheese. This recipe is quick and easy, and it's great for any event!
Ingredients: 1 cup orzo pasta. 2 cups vegetable broth. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley. 1/4 cup chopped sun-dried tomatoes. 1/4 cup toasted pine nuts. 1/4 cup crumbled feta cheese.
Instructions: In a large skillet, heat olive oil over medium heat. Add the orzo pasta and toast it in the skillet, stirring frequently, until it turns golden brown and fragrant about 3-4 minutes. Pour in the vegetable broth, add salt and black pepper, and stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes or until the orzo is tender and has absorbed the liquid. Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the toasted orzo couscous with a fork, then stir in the chopped parsley, sun-dried tomatoes, toasted pine nuts, and crumbled feta cheese. Serve hot as a delicious side dish or a light main course.
Prep Time: 10 minutes
Cook Time: 20 minutes
bertha james