Orzo With Beets Olives Feta And Soft Boiled Eggs Recipes

ORZO WITH BEETS, OLIVES, FETA, AND SOFT-BOILED EGGS

Steps:

• Combine beets, dill, olives, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook orzo in a large pot of boiling salted water according to package directions, adding eggs 6 minutes before orzo is done. Transfer eggs to a large bowl of ice water to cool, then peel and halve. Drain orzo, reserving 1 cup pasta cooking liquid, and add to beet mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt and pepper.
• Transfer pasta to a serving bowl or platter and top with eggs and feta. Serve immediately or at room temperature.

GREEK ORZO WITH FETA

Steps:

• Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.