I love feta with red onion. This hit the spot. This dish has a nice texture between the creamy lentils and chewy orzo. It is not the most beautiful dish, but it makes up for the ugliness in taste. This recipe comes from the September 2010 Vegetarian Times magazine. It makes 4 servings.
Orzo and Lentil Pilaf with Feta
1 tablespoon olive oil
1 medium red onion, finely chopped (1 1/2 cups)
1 1/2 cups cooked brown lentils
6 ounces dry whole wheat orzo pasta (3/4 cup)
1/2 cup crumbled feta cheese
Heat oil in large skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Stir in lentils, orzo, and 1 1/2 cups water. Season with salt and pepper, if desired. Cover, and cook 10 to 12 minutes, or until orzo is tender, and all water is absorbed. Divide among serving bowls, and sprinkle each serving with 2 tablespoons feta.
By my calculations – Per serving – Calories: 346, Total Fat: 8.9g, Sat. fat: 3.1g, Carbs: 49.8g, Fiber: 9.9g, Protein: 9.7g