2 - 4 servings
Chef Tom Fraker
1 pound Orzo, cooked according to package instructions
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
4 bunches Broccolini, ends trimmed
1 Organic Bell Pepper (use Red Bell Pepper) julienned
1 Organic Bell Pepper (use Yellow Bell Pepper) julienned
1/2 Perfect Sweet Onion, diced small
2 cloves Peeled Garlic, minced
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Pepper
8 ounces Feta Cheese
In a large sauce pan, melt the butter and heat the oil. Add the rest of the ingredients except for the cheese.
Cook until heated through and the broccolini is tender-crisp. Gently toss in the feta cheese and adjust the seasonings.
Can be served hot or at room temperature.