Thursday, August 6, 2009

Mediterranean Orzo

One pound orzo, uncooked
2 Tbsp olive oil
2 cloves minced garlic
1/2 c sun-dried tomatotes, drained and coarsely chopped
1 each yellow, green and red pepper, chopped
1/2 c kalamata olives
1 tsp oregano
1/2 tsp black pepper
1/4 c chopped flat-leaf parsley
1/4 c red wine vinegar + 1/4 c balsamic vinegar
4 ounces feta cheese, crumbled
salt and pepper to taste

Cook orzo according to pkg directions. Meanwhile, heat oil in skillet. Add garlic, sun-dried tomatoes and peppers. Saute until soft. Toss together hot orzo, cooked vegies, olives, seasonings, parsley, red wine vinegar and feta cheese

Yields: 8 servings

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