"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Athenian Orzo Recipe

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This recipe for Athenian Orzo, by , is from All of Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Mattingly
Added: Thursday, March 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 tsp olive oil
1 small onion, chopped
4 cloves garlic, minced
1/2 c dry white wine (the alcohol will dissipate in cooking)
1 28- oz can tomatoes, chopped, with juice
3 T chopped fresh parsley
1 T capers
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp freshly ground pepper
pinch red-pepper flakes
1 lb medium shrimp, cooked and peeled
1 c orzo (small pasta that looks like large rice)
1/2 c crumbled feta cheese with herbs

Directions:
Directions:
Preheat oven to 450 degrees. While you're cooking the sauce, cook orzo in a large pot of boiling, salted water for 10 minutes. Drain in colander and return to pot.
In large frypan, heat oil over med heat. Add onions and garlic and saute for 3/12 minutes, or until softened. Add wine and boil for about 1 min. Stir in tomatoes, 1-1/2 T parsley, capers, oregano, basil, salt, pepper and red-pepper flakes and cook for 5 minutes. Drop in the shrimp and cook just until mixed. Toss the shrimp mixture with the orzo and place in a 2-qt casserole dish. Sprinkle with remaining 1-1/2 T parsley and feta cheese. Bake for 10 minutes or until feta is bubbly.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I serve this to guests as well and sometimes exchange the shrimp for mild Italian sausage. It's a very easy dish that tastes even better the second day -- reheats well. Serve with hot bread and a salad.

 

 

 

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