Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along 55
1 hr 10 min
40 min



Fill a 4-quart kettle three fourths full of salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4 inch thick slices. In a large skillet cook onion and garlic in oil over moderated heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.

Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar. parsley, feta, and salt and pepper to taste, tossing to combine well.


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