Braden Family Cookbook
Orzo with green beans, feta and
Makes enough for 8 pax
1 1/4 pounds haricots verts (thin French
green beans) or green beans
Fill a 4-quart kettle 3/4 full with
salted water and bring to a boil for beans and orzo.
onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into
1/4-inch thick slices. Trim beans and cut into 1-inch pieces. In a large skillet
cook onion and garlic in oil over moderate heat until onion is softened. Add
tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
Remove skillet from heat.
ready a bowl of ice and cold water. In boiling salted water blanch beans 1
minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain
beans well in a colander and pat dry. Add beans to tomato mixture and return
water in kettle to a boil. Boil orzo until al dente and drain in colander. Add
orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste,
tossing to combine well.