*  Exported from  MasterCook  *
                 Orzo With Feta, Green Beans, And Tomatoes
 Recipe By     : Gourmet July 1998
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Pasta & Couscous                 To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        haricots verts -- or green beans
    1      cup           orzo -- rice-shaped pasta
    1      medium        onion
    2                    garlic cloves
    3      medium        vine-ripened tomatoes
    2      tablespoons   olive oil
    1      tablespoon    white-wine vinegar
    1      tablespoon    chopped fresh flat-leafed parsley leaves
    1      cup           crumbled feta
 Fill a 4-quart kettle three fourths full with salted water and bring to a boil 
 for beans and orzo.
 Chop onion and mince garlic.  Quarter and seed tomatoes.  Cut quarters lengthwi
 se into 1/4-inch-thick slices.  Trim beans and cut into 1-inch pieces.  In a la
 rge skillet cook onion and garlic in oil over moderate heat until onion is soft
 ened.  Add tomatoes and cook, stirring, until tomatoes are softened, about 2 mi
 nutes.  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.  D
 rain beans well in a colander and pat dry.  Add beans to tomato mixture and ret
 urn 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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