Greek Style Orzo - a Rachlel Ray Recipe

Submitted by Wendy McRae

•1/2 pound orzo pasta
•1 red onion, chopped
•1 green bell pepper, chopped
•1/2 cup pitted kalamata olives, coarsely chopped
•1 pint cherry tomatoes, halved
•1/2 cup flat leaf parsley, chopped
•1/2 pound Greek feta, crumbled
•3-4 Greek hot peppers, chopped or a couple of tablespoons banana pepper rings, chopped


PREPARATION:


Bring a large pot of water to a boil for the orzo pasta.


Heat a skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the red onion and bell pepper, season with salt and pepper and cook for 5 minutes. Add the two cloves chopped garlic and toss for a minute, then add the olives and tomatoes to the pan and cook for a couple of minutes more. Drain the orzo and toss in a serving dish with the vegetables, along with the parsley, feta and hot peppers. Adjust the black pepper to your taste and drizzle with a little extra EVOO.