Ingredients

1.5 cups dry orzo pasta

1 lb fresh spinch

2 medium red peppers

2 medium sweet onions (vidalia, texas sweet)

8 oz. feta cheese, crumbled

1/3 c. pine nuts, toasted.

basalmic vinegar

olive oil

Preparation

Part 1: Grill the peppers and onions

  • Slice the onions into 1/2 inch slices. Brush with olive oil.
  • Roast the whole red peppers and onion slices on the grill.
  • When peppers are done, put in a paper bag to cool.
  • When the onions are done (cooked and a little charred), put in a ceramic bowl and drizzle with basalmic vinegar. Cover the bowl tightly.

Part 2: Cook the pasta and spinach

  • Wash and chop the spinach. Put in a large bowl with a tight lid. Use a plate to cover the bowl if it does not have a lid.
  • Cook the orzo.
  • Put the cooked and still hot orzo into the bowl with the spinach.
  • Drizzle some olive oil into the pasta and stir the pasta and spinach together.
  • Cover the bowl to let the hot pasta cook the spinach.

Part 3: Cut the peppers and onions

  • Deseed and skin the peppers. Cut into 1 inch strips 1/4 inch wide.
  • Cut the onions into 1 inch pieces.
  • Toast the pine nuts
  • Crumble the feta.

Part 4: Assembly

  • Add the peppers, onions, pine nuts, and feta to the orzo and spinach.
  • Add 1/4 c. olive oil and 1/4 c. basalmic vinegar (or to taste) and mix together.
  • Adjust the oil and vinegar. Add salt, if necessary.