Prep 0 mins
Cook 10 mins
Another winner from Lucy Waverman, who says: "Orzo is pasta shaped like rice. It cooks quickly and doesn't go mushy. I prefer the feta to be Greek but any will do." It's super fast, and quite filling. We loved this, hope you do too! :)
- 12 ounces orzo pasta
- 2 tablespoons butter
- 8 ounces feta cheese, finely crumbled
- 1 tablespoon chopped mint
- fresh ground pepper
- 1⁄4 cup whipping cream
- Bring a large pot of water to boil on high heat. Stir in orzo and cook for 5 minutes or until tender. Drain, return to pot.
- Mix in butter, feta, mint and pepper. Keep warm and stir in cream just before serving.
I made this for the September 2010 Aussie/Kiwi Swap. My DH was very happy that I made this - he's been wanting me to try it. It was so quick and easy! My grandson (2 yrs) also enjoyed it!
Very unique "mac and cheese". DS really loved this one. I have some leftover, and I'm going to mix in some roasted chicken, asparagus, and mushrooms and make a one dish meal.:) Thanks for sharing!
This recipe met my three top criteria when cooking: fast, easy and delicious. I can't believe I've been making mac & cheese (Kraft Dinner for my Canadian friends) all these years when this recipe gives the same satisfaction as "comfort food" but with much more flavor and nutrition. The mint adds a great flavor. This recipe is perfect for lunch or as a side at dinner. It's definitely a keeper.