Orzo with White Beans, Tomatoes and Feta
- Onions, small - 1/2, chopped
- Garlic - 3 cloves, chopped
- Thyme, fresh - 2 stalks, leaves torn, stems discarded
- Pasta, orzo - 3/4 cup
- Tomatoes, cherry or grape - 1 cup, halved
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Cheese, feta - 3 oz, crumbled
- Asparagus - 1 lb, trimmed
- Oil, olive - 1 Tbsp
- Butter - 1 Tbsp
- Thyme, fresh - 4 stalks
- Lemon - 1/2, zest of
Onions / Garlic / Thyme (just the portion for the orzo) - Prep as directed. Store onions in one container and combine garlic and thyme in another. (Can be done up to 5 days ahead)
Cook orzo - Bring a saucepan of water to boil. Salt generously and add orzo. Cook until al dente, tender but not soggy. Drain. (Can be done up to 3 days ahead)
Asparagus - Trim asparagus. (Can be done up to 2 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
Beans - Drain and rinse.
Heat a large skillet or frying panover medium-high heat and add cooking oil. To heated oil add onions and saute until soft, ~2 minutes. Add tomatoes with a pinch of salt and saute until tomatoes begin to caramelize in spots, 2 to 3 minutes. Add garlic and thyme leaves and saute until fragrant, ~1 minute more. Stir in beans and orzo and cook until everything is warmed through. Remove from heat and stir in vinegar. Transfer to a serving plate. Wipe out skillet and return to heat.
To hot pan add olive oil and thyme sprigs. Cook until thyme becomes fragrant, ~2 minutes. Reduce heat to medium. Add butter and asparagus with a pinch of salt. Cook, turning asparagus every couple minutes until asparagus is cooked through, 6 to 10 minutes (depending on thickness of spears). Zest lemon over asparagus.
Crumble feta over orzo just before serving. Serve orzo with asparagus on the side and enjoy!
Used half wine and half stock. Mixed breasts with thighs. Also used turkey pancetta as we don't do pork. Was really good.1 Helpful
Subbed bacon. Too many pans. we eat pretty light & family enjoyed the butter, hubs doesn’t eat asparagus usually but liked this, I didn’t like having to heat another pan to cook it. Made w brown rice as veggie boy only had asparagus rice bowl.0 Helpful
Too greasy0 Helpful
I hate to have to agree with other reviews, but this was super oily for not a lot of payoff. Definitely not something we really enjoyed, I know it's bad when my husband says the asparagus was the best part!0 Helpful
This was excellent and not greasy or salty for us. I made bowtie pasta instead of rice which worked fine. Fancy meal but not hard at all.0 Helpful
We enjoyed this dish. Contrary to some of the reviews - I did not think it was too greasy or salty, but we made 3 changes. #1 I used Whole30 compliant bacon which cut down salt and grease. #2 I cut out the EVOO on the bacon/asparagus combo as the grease from the bacon and butter was enough. #3 Low sodium chicken stock. It does require a little work and skill in the kitchen balancing your time - make sure you prep ahead to save some time and cauliflower rice takes literally 3-5 minutes so do this last and in the pan you made the bacon/asparagus in to soak up the flavors.0 Helpful
This dish was incredibly greasy and also too salty.0 Helpful