- 3 tablespoons butter, divided
- 1 medium zucchini, chopped
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 3-4 cloves garlic, minced
- 2 teaspoons Italian herbs
- Salt and pepper, to taste
- 1½ cups orzo pasta
- 1½ cups 100% Florida orange juice
- 1 cup water
- 2 medium Florida oranges, sectioned, chopped
- ¼ cup chopped parsley
- Crumbled feta cheese for garnish, optional
- In sauté pan, heat 1 tablespoon butter over medium-high heat.
- Add zucchini, onion, bell pepper and garlic.
- Season with Italian herbs, salt and pepper to taste.
- auté until onions are translucent and vegetables are tender crisp; reserve and keep warm.
- In a 3-quart stock pot, melt remaining 2 tablespoons butter over medium high heat.
- Add the orzo and stir to coat.
- Sauté orzo, stirring constantly, until orzo starts to turn golden brown.
- Reduce heat to medium low.
- Combine orange juice and water; add liquid to orzo ½ cup at a time, stirring well after each addition.
- When the ½ cup of liquid is almost absorbed, add another ½ cup of liquid and repeat stirring.
- Continue adding liquid and stirring orzo until all the liquid has been added.
- The orzo should be tender, but not mushy, and have a creamy texture.
- If needed, add another ¼ cup of water.
- Remove from heat and stir in the vegetable mixture, chopped oranges and parsley; garnish with crumbled feta cheese, if desired.
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