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Side Dish
2 servings
25 minutes
15 minutes
Melissa's Corporate Chefs
Serve as a side dish with your favorite chicken or as a cool side at a BBQ.
3 whole Banana Wax Peppers, seeded de-veined and diced small
2 cups orzo (rice-shaped pasta)
1 tablespoon canola oil
1 whole Maui onion
2 tablespoons organic garlic, roasted
2 whole organic red bell pepper, seeded de-veined and diced small
2 tablespoons white wine vinegar
2 tablespoons Italian parsley, minced
1½ cups feta cheese, crumbled
Salt and pepper to your taste
Fill a 4-quart kettle three-fourths full of salted water and bring to a boil for orzo.
Chop onion and mince garlic. In a large skillet, cook onion and garlic in oil over moderate heat until onion is softened. Add peppers, cover and remove skillet from heat.
Boil orzo until al dente and drain in colander. Then add the garlic, onions and peppers, parsley, feta, and salt and pepper to taste, tossing to combine well.
