Greek Orzo
This Greek orzo is fresh, vibrant, and full of Mediterranean flavor—feta, olives, sun-dried tomatoes, and lemon come together in a simple one-pan dish ready in 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish, Vegetarian Main
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Ingredients
1½ cups orzo
3 cups chicken stock (or vegetable stock or water)
8 oz cherry tomatoes (red and yellow), halved
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 (reserve ¼ cup for topping)
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 and black pepper, to taste
Instructions
Cook the Orzo:
In a large, high-sided skillet, combine orzo and chicken stock. Bring to a boil, reduce to a simmer, and cook covered for about 10 minutes, or until the liquid is absorbed and orzo is tender. Stir halfway through to prevent sticking. Add a splash of water if needed.
Add the Veggies and Feta:
Stir in cherry tomatoes, chopped sun-dried tomatoes, kalamata and green olives, and most of the feta cheese (reserve ¼ cup for garnish).
Flavor it Up:
Add lemon juice, olive oil, smoked paprika, and Italian seasoning. Stir to combine and gently reheat over low heat.
Season and Finish:
Season with salt and pepper to taste. When ready to serve, sprinkle with the remaining feta cheese and chopped fresh basil.
Notes
Add grilled chicken or chickpeas to turn it into a main dish.
This can be served warm or at room temperature as a pasta salad.
Store leftovers in the fridge for up to 3 days.
Substitute gluten-free orzo to make it gluten-free.
Find it online: https://elladishes.com/greek-orzo/
