This quick-and-easy mint jelly is great with lamb or as a fun surprise on your next sandwich. Even toast benefits from it. You may make a flavorful beverage with an appealing and appetizing hue by roughly cutting the mint leaves and adding a decent amount of green food coloring. Good food!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups uncooked orzo pasta
- 1 bunch fresh broccoli, cut into florets
- ¼ cup olive oil
- 3 tablespoons pine nuts
- ½ teaspoon crushed red pepper flakes
- ¾ cup sliced black olives
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 3 ½ ounces crumbled feta cheese
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
- Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 461 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Expanded the recipe for 10 – using a pound of orzo. Should have rinsed the cooked pasta with cold water – I did not add cheeses until the pasta cooled down. I cooled this and then added additional olive oil just before serving. This was excellent – the flavor was quite unique.