Vegetarian Orzo & Feta Bake the Editors of Publications International, Ltd.
Vegetarian Orzo & Feta Bake
Makes 6 servings (or 8 side-dish servings)
|1||package (16 ounces) orzo pasta|
|1||can (4-1/4 ounces) chopped black olives, drained|
|2||cloves garlic, minced|
|1||sheet (24X18 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1||can (about 14 ounces) diced Italian-style tomatoes, undrained|
|1||can (14 ounces) vegetable broth|
|2||tablespoons olive oil|
|6||to 8 ounces feta cheese, cut into 1/2-inch cubes|
- Preheat oven to 450°F.
- Combine orzo, olives and garlic in medium bowl. Place orzo mixture in center of foil sheet. Fold sides of foil up around orzo mixture, but do not seal.
- In same bowl, combine tomatoes with juices, broth and oil. Pour over orzo mixture. Top with cheese.
- Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Place packet on baking sheet.
- Bake 22 to 24 minutes or until pasta is tender. Remove from oven; let stand 5 minutes. Open packet and transfer contents to serving plates.
Check out more recipes for Italian