Red Pepper Orzo

• 1/2 lb orzo
  
• 2 tsp. salt
  
• 1/4 C olive oil
  
• 1 red onion, diced
  
• 1 red pepper, diced 1 tsp. pepper
• 1 green pepper, diced
  
• 1 fennel bulb, finely diced (or fennel seeds)
• 1 Tbsp. garlic, chopped
• 1 Tbsp. thyme, chopped
• 1/2 C tomato juice
• 1/4 C parsley, chopped
• 1 C feta cheese, crumbled

Boil orzo until tender (8-10 min.). Drain. Rinse under cold water. Toss the orzo w/ 3 tbsp. olive oil. Cover & refrigerate.

In large saucepan sauté onions, peppers, and fennel in 1 Tbsp. olive oil until just tender (4 min.). Add garlic and thyme and cook additional 2 min.

Toss the sautéed veg. With the orzo. Add tomato juice and remaining ingredients.

Culinary Institute of America