- 2 cups (chicken or vegetable) broth or water
- 1 cup Orzo
- 2 tbs chopped sun-dried tomatoes in oil (See Note)
- 1/4 cup feta cheese crumbled
- S&P to taste
Cook orzo according to package directions, usually about 9 minutes
While orzo is cooking, chop the tomatoes and crumble feta
When orzo is done, gently stir in tomatoes and feta, season with S&P – viola!
Note: if your sun dried tomatoes are not packed in oil, just chop and add 2 tbs extra virgin olive oil in a small ramekin and heat just to soften the tomatoes and infuse the oil. You could microwave the oil & tomatoes for about 25-30 seconds or, I just set the ramekin close to the pan while cooking the orzo and that was heat enough to do the trick!