Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cook Like a Pro: Pasta
Herbed Orzo with Feta
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- Level: Easy
- Total: 1 hr 30 min (includes sitting time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 50 mg
- Sodium
- 660 mg
- Level: Easy
- Total: 1 hr 30 min (includes sitting time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 50 mg
- Sodium
- 660 mg
Ingredients
Directions
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
