A perfect side dish for the early spring holidays or picnics; you can make the orzo and brocollini the day before.
Serves 6 people
Ingredients
- 8 ounces orzo pasta (1 1/3 cups)
- 2 bunches broccolini (about 1 pound, trimmed and chopped into bite size pieces
- ¼ cup thinly sliced fresh garlic
- 1 teaspoon red pepper flakes
- 3 Tablespoons olive oil
- ¼ cup red wine vinegar
- Kosher salt and fresh ground black pepper to taste
- ½ cup cubes feta cheese
Instructions
Cook orzo in a pot of boiling salted water according to directions, adding the broccolini in the last three minute of cooking.
Drain in colander and plunge into ice bath to stop the cooking process.
Drain again.
Sweat the garlic and red pepper flakes in oil in a saucepan over medium low heat. Do not let the garlic brown.
Transfer to a bowl and stir red wine vinegar into garlic mixture.
Toss in orzo and broccolini and season.
Top with small cubes of feta cheese.
Serve at room temperature or cold.
