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Orzo with Feta and Almonds
Quick-cooking orzo pasta is the secret to getting this side dish on the table in a jiffy. It pairs well with a variety of entrees.—Clara Coulston, Washington Court House, Ohio
12 Servings
Prep: 20 min. Cook: 15 min.
Ingredients
1 package (16 ounces) orzo pasta
1 large onion, chopped
8 tablespoons olive oil,
divided
2 cups (8 ounces) crumbled feta cheese
1 cup sliced almonds, toasted
1/2 cup dried currants
3 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
or
2 teaspoons dried oregano
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook orzo according to package directions. Meanwhile, in a large
skillet, saute onion in 1 tablespoon oil until tender. Drain orzo;
transfer to a large bowl. Add the cheese, almonds, currants,
parsley, oregano and onion.
In a small bowl, whisk the lemon juice, peel, salt, pepper and the
remaining olive oil. Drizzle over orzo mixture; toss to coat. Yield:
12 servings.
Nutrition Facts:
3/4 cup equals 336 calories,
© Taste of Home 2013
2 of 2
Orzo with Feta and Almonds
(continued)
Nutrition Facts:
17 g fat (4 g saturated fat), 10 mg cholesterol, 234 mg sodium, 37 g carbohydrate, 3 g fiber, 10 g protein.
© Taste of Home 2013