An appealing and delicious choice for a summer cookout. Amazingly simple to prepare and the best of all in less than 30 minutes.
Servings: 4-6
Time: 25 minutes
Ingredients:
- 1 1/2 cups orzo pasta
- 2 cups water
- a pinch of saffron threads
- 1 cup frozen petite peas
- 1 cup jarred roasted red peppers in oil, drained and roughly diced
- 1/4 cup + 2 Tbsp extra virgin olive oil
- 2 Tbsp red vine vinegar or to taste
- 1 Tbsp finely chopped fresh thyme
- 1/2 cup flat-leaf (Italian) parsley, finely chopped
- 1/2 cup Feta cheese or to taste, roughly crumbled
- salt and freshly ground pepper
- 280 g orzo pasta
- 500 ml water
- a pinch of saffron threads
- 230 g frozen petite peas
- 225 g jarred roasted red peppers in oil, drained and roughly diced
- 60 ml + 2 Tbsp extra virgin olive oil
- 2 Tbsp red vine vinegar or to taste
- 1 Tbsp finely chopped fresh thyme
- 14 g flat-leaf (Italian) parsley, finely chopped
- 55 g Feta cheese or to taste, roughly crumbled
- salt and freshly ground pepper
Preparation:
Warm water in a saucepan. Add saffron threads and leave it to steep for about 5 minutes. Bring saffron water to a boil. Add the orzo and salt. Stir and reduce the heat to a simmer. Cook orzo for about 7-10 minutes or until orzo is “al dente”, stirring from time to time. Drain any residual orzo cooking water in a colander. Tip orzo in a bowl. Add 2 tablespoons olive oil and mix it gently. Set aside to cool.
While the orzo is cooling cook the petite peas according to package instructions. When done, run peas under cold water and drain well. Add peas and diced roasted peppers to the orzo bowl. Whisk the remaining 1/4 cup (60 ml) extra virgin olive oil, vinegar, thyme, parsley, diced red pepper in a small bowl. Add Feta cheese.Taste for salt and pepper.
Before serving adjust the seasoning, if necessary.
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