Sometimes, I get tired of jasmine rice and brown rice (both staples on our dinner table) and I like serving orzo pasta instead. Those rice-shaped pasta cook fast and feel lighter than a big bowl of spaghetti. Here, I jazz them up with sun-dried tomatoes and feta. I find that cooking the orzo in a small amount of liquid without the need for draining makes the whole dish smooth, almost creamy. While it's a great side dish, I don't mind it as a main dish, alongside a big plate of mixed greens.
- 2 cups vegetable broth = 470 ml de bouillon de légumes
- 1 cup water = 235 ml d'eau
- 1 cup dry orzo pasta = 225 g d'orzo ou risoni (à cuire)
- ¼ cup oil-packed sun-dried tomatoes, minced = 80 g de tomates séchées (en bocal avec de l'huile d'olive), émincées
- ¼ cup crumbled feta cheese = 60 g de feta émiettée
- Black pepper = poivre
Bring broth and water to a boil, stir in orzo. Return to a soft boil and cook, uncovered, stirring occasionally, until all liquid is absorbed (about 8-10 minutes). Remove from heat.
Stir in sun-dried tomatoes and feta. Season with pepper. Enjoy!