Recipe by Rachael Ray
1 tbsp. butter
1/4 cup orzo or broken spaghetti
1 cup white long-grain rice
Salt and pepper
1 3/4 cups chicken stock
1 onion, finely chopped
1 small green or red bell or Cubanelle pepper, seeded and finely chopped
3 tbsp. olive oil
1 lb. peeled and deveined large shrimp
2 tbsp. chopped fresh oregano or 2 scant tsp. dried oregano
4 cloves garlic, chopped
1 tsp. crushed red pepper
1/2 cup dry vermouth or white wine
1 lemon, juiced (about 1/4 cup)
3 plum tomatoes or 2 tomatoes on the vine, seeded and diced
1 cup fresh flat-leaf parsley, coarsely chopped
3/4 to 1 cup crumbled feta (preferably Greek)
1/2 cup pitted kalamata olives, chopped
About 3 tbsp. chopped or sliced hot pepperoncini peppers (or more to taste)
1. In a medium saucepan, melt the butter over medium to medium-high heat. Add the orzo. Cook, stirring often, until golden brown, 2 to 3 minutes. Add the rice; season with salt and pepper. Add the stock. Bring to a boil. Reduce heat to low. Cover and cook for about 12 minutes. Add the onion and bell pepper. Cook until the rice is tender, about 5 minutes more. Remove from heat. Fluff with a fork. Transfer to a shallow bowl.
2. In a large skillet, heat the oil, three turns of the pan, over medium-high to high. Add the shrimp; season with salt. Cook, turning once, until the shrimp are pink, lightly browned at the edges, and opaque in the centers, about 3 minutes. Add the oregano, garlic, and crushed red pepper. Cook, tossing often, until fragrant, about 2 minutes more. Add the vermouth. Cook until evaporated, about 2 minutes. Remove from heat. Add the lemon juice.
3. Mix the tomatoes, parsley, feta, olives, and pepperoncini into the rice. Top with the shrimp.