Description
A fast and flavorful Greek orzo dish featuring bright tomatoes, creamy feta, and fresh herbs, all cooked in one pot for minimal cleanup.
Ingredients
Scale
- 1 cup (200 g) orzo pasta
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 2 cups (480 ml) vegetable or chicken broth, hot
- 2 cups cherry tomatoes, halved (or 2 cups diced roma tomatoes)
- 8 oz (225 g) feta cheese, crumbled
- 2 tbsp fresh lemon juice (about half a lemon)
- 1/4 cup chopped fresh basil or parsley
- Salt and black pepper to taste
Instructions
- Heat a medium saucepan over medium and add 1 tbsp olive oil. Add the orzo and toast, stirring, for 2–3 minutes until edges turn golden.
- Push orzo to the side and add remaining oil, sauté the onion for 3–4 minutes until translucent, then add garlic for 30 seconds.
- Pour in hot broth, bring to a gentle simmer, reduce heat to low, cover, and cook 8–10 minutes until the orzo is al dente.
- Stir in the tomatoes, lemon juice, and half the feta, cooking for 1–2 minutes more to warm the tomatoes.
- Remove from heat, fold in herbs and remaining feta. Season with salt and pepper; serve hot.
Notes
For a roast method, roast cherry tomatoes and a block of feta at 400°F (200°C) for 20 minutes before mixing them into the cooked orzo.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
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