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Greek Orzo

Delicious Greek Orzo: Your New Favorite One-Pan Wonder!

Experience the vibrant flavors of Greek Orzo, a delightful one-pan dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo Base
  • 1 cup Orzo Substitute with gluten-free pasta if desired.
  • 2 cups Chicken stock or vegetable stock Vegetable stock enhances the meatless profile.
For the Fresh Ingredients
  • 1 cup Cherry tomatoes Feel free to substitute with seasonal tomatoes.
  • 1/2 cup Sun-dried tomatoes in olive oil Replace with more fresh tomatoes if preferred.
  • 1/3 cup Kalamata olives Green olives can be used as an alternative.
  • 1/3 cup Green olives Swap for more kalamata olives if you crave an olive-heavy dish.
  • 1 cup Feta cheese Vegan feta works perfectly for a dairy-free version.
  • 2 tablespoons Lemon or lime juice Consider lime zest for added flavor depth.
For the Seasoning
  • 2 tablespoons Extra virgin olive oil Swap with avocado oil for a different taste.
  • 1 teaspoon Smoked paprika You may use sweet paprika if preferred.
  • 1 teaspoon Italian seasoning Adjust to your taste preference.
  • 1/4 cup Fresh basil Parsley can be used as a substitute if basil is unavailable.
  • to taste Salt
  • to taste Pepper

Equipment

  • Skillet

Method
 

Step-by-Step Instructions for Greek Orzo
  1. In a large, high-sided skillet, combine orzo and chicken or vegetable stock over medium heat. Bring to a brief boil, then reduce heat to low and cover. Let it simmer for about 10 minutes until the orzo absorbs the liquid and becomes tender.
  2. After 5 minutes of simmering, stir the orzo to prevent sticking. Continue until the liquid is absorbed and orzo is creamy and al dente.
  3. Once tender, stir in halved cherry tomatoes, sun-dried tomatoes, kalamata olives, and green olives. Gently fold in feta cheese, reserving some for garnishing. Let the flavors mingle over low heat.
  4. Drizzle in the lemon juice and olive oil, followed by smoked paprika and Italian seasoning. Stir thoroughly and watch the tomatoes soften slightly.
  5. Season with salt and pepper to taste. Serve warm, topped with reserved feta cheese and freshly chopped basil.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 48gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 600mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

For best results, monitor the cooking of the orzo and use high-quality ingredients for maximum flavor.

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