Recipe - Orzo With Broccoli Feta And Olives

1 One half cup Orzo
1 pound Broccoli; cut in florets
One fourth cup Olive oil
3 tablespoon Pine nuts
One half teaspoon Crushed red pepper
Three fourths cup Crumbled feta cheese
Three fourths cup Black; brine cured olives,
pitted and halved
One half cup Freshly grated Parmesan
cheese
One fourth cup Chopped fresh basil

Cook orzo in pot of boiling salted water until tender but still firm to the
bite, about 8 minutes. Add broccoli and cook until crisptender, about 2
minutes.

Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts
and stir until golden brown, about 3 minutes. Add crushed red pepper and
stir until aromatic, about 30 seconds. Remove mixture from heat. Drain orzo
and broccoli. Transfer to large bowl. Pour oil mixture over and toss to
coat. Add feta, olives, Parmesan and basil and toss to coat. Season with
salt and pepper and serve.

NOTES : Serves 8 as a side dish, 4 as a main dish.

Recipe by: Bon Appetit 9/94

Posted to EATL Digest by Fran frich@CONNECTI.COM on Dec 20, 1997