Photo: Randy Mayor; Styling: Leigh Ann Ross

A staple enjoyed around the globe inspires this satisfying supper. (Serves 4)
Greek Lamb Pilaf
Green beans with pine nuts and feta*

Warm pita bread

March 05, 2010

* Cook 1 pound trimmed green beans in boiling water 3 minutes or until crisp-tender; drain. Heat 2 teaspoons olive oil over medium-high heat in a large nonstick skillet. Add 4 teaspoons pine nuts to pan; sauté 2 minutes or until lightly browned, stirring constantly. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss to combine. Sprinkle with 4 teaspoons crumbled feta cheese.

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