Greek Style Orzo - a Rachlel Ray Recipe

Made this as part of our dinner last night and it was quite yummy.

•1/2 pound orzo pasta

•1 red onion, chopped

•1 green bell pepper, chopped

•1/2 cup pitted kalamata olives, coarsely chopped

•1 pint cherry tomatoes, halved

•1/2 cup flat leaf parsley, chopped

•1/2 pound Greek feta, crumbled

•3-4 Greek hot peppers, chopped or a couple of tablespoons banana pepper rings, chopped

PREPARATION:

Bring a large pot of water to a boil for the orzo pasta.

Heat a skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the red onion and bell pepper, season with salt and pepper and cook for 5 minutes. Add the two cloves chopped garlic and toss for a minute, then add the olives and tomatoes to the pan and cook for a couple of minutes more. Drain the orzo and toss in a serving dish with the vegetables, along with the parsley, feta and hot peppers. Adjust the black pepper to your taste and drizzle with a little extra EVOO.