Orzo with Feta, Cucumber and Tomato recipe
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Ingredients
- 1 ¼ cups orzo pasta 1 cup chicken broth 1 cup water 1 red bell pepper, seeded and chopped - divided 2 tablespoons olive oil 2 cucumbers, peeled and chopped 2 cups crumbled feta cheese 2 roma (plum) tomatoes, seeded and chopped 1 red onion, very thinly sliced and cut into 1-inch pieces 1 cup pitted Kalamata olives, coarsely chopped 3 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 teaspoon ground cumin 2 tablespoons olive oil salt and ground black pepper to taste
Nutrition Info
- 272.9 caloriescarbohydrate: 24.8 gcholesterol: 26.7 mgfat: 15.9 gfiber: 1.8 gprotein: 8.5 gsaturatedFat: 5.8 gservingSize: -sodium: 559.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Orzo with Feta, Cucumber and Tomato
Directions
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Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil, toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin, toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice, season to taste with salt and black pepper before serving.