Makes 8 servings
Ingredients
- 1/2 pound orzo
- 2 teaspoons salt, or to taste
- 1/4 cup olive oil
- 1 red onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 fennel bulb, finely diced
- 1 tablespoon garlic, chopped
- 1 tablespoon thyme, chopped
- 1/2 cup tomato juice
- 1/4 cup parsley, chopped
- 1 teaspoon freshly ground black pepper, or to taste
- 1 cup feta cheese, crumbled
Directions
- Boil the orzo in salted water until tender. Drain, rinse under cold water, toss with 3 tablespoons of the olive oil, cover, and refrigerate.
- In a large saucepan, sauté the onions, peppers, and fennel in the remaining 1 tablespoon of olive oil until just tender, about 4 minutes. Add the garlic and thyme and cook an additional 2 minutes.
- Toss the sautéed vegetables with the reserved orzo. Add the tomato juice. Toss in the parsley, pepper, feta cheese, and remaining 1 teaspoon of salt.
