Greek Orzo
A delicious Greek Orzo dish made with orzo pasta, cherry tomatoes, olives, and feta cheese.
Equipment
- Skillet
Ingredients
Base Ingredients
- 1.5 cups orzo
- 3 cups chicken stock or vegetable stock or water
- 8 oz cherry tomatoes sliced in half
- ⅓ cup sun-dried tomatoes in olive oil, chopped
- ⅓ cup kalamata olives sliced
- ¼ cup green olives sliced
- 6 oz feta cheese crumbled or diced into small cubes
- 3 tablespoons lemon juice or lime juice, freshly squeezed
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon Italian seasoning
- ¼ cup fresh basil chopped
- salt
- pepper
Instructions
Cooking Instructions
- In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes. Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
- Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese, reserving ¼ cup for later.
- Add lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning.
- Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
- When serving, top with the remaining feta cheese and chopped fresh basil.
Notes
Feel free to customize the olives and add any other vegetables of your choice.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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