Description
A delightful Greek orzo dish that combines creamy pasta with ripe tomatoes, olives, and feta, embodying the essence of Mediterranean cuisine.
Ingredients
Scale
- 1.5 cups orzo
- 3 cups chicken or vegetable stock (or water)
- 8 oz cherry tomatoes (red & yellow), sliced in half
- ⅓ cup sun-dried tomatoes (chopped)
- ⅓ cup kalamata olives (sliced)
- ¼ cup green olives (sliced)
- 6 oz feta cheese (crumbled or cubed)
- 3 tbsp lemon or lime juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- ¼ tsp smoked paprika
- ¼ tsp Italian seasoning
- ¼ cup fresh basil (chopped)
- Salt & pepper (to taste)
Instructions
- In a large skillet, combine the orzo and stock. Bring to a vigorous boil, then reduce heat to a gentle simmer. Cover and cook for about 10 minutes, stirring occasionally.
- Once the orzo is tender, stir in the halved cherry tomatoes, chopped sun-dried tomatoes, and sliced olives.
- Fold in the crumbled feta (reserve a quarter cup for later), lemon juice, olive oil, smoked paprika, and Italian seasoning. Stir well.
- Heat on low, stirring continuously to unite the flavors. Season with salt and pepper to taste.
- Garnish with fresh basil and extra feta before serving.
Notes
For added crunch, consider adding toasted pine nuts or walnuts. Adjust liquid for creamier texture and taste as you go.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo, Mediterranean, pasta, vegetarian, comfort food, quick meal