Greek Orzo Delight: Fresh, Flavorful One-Pan Wonder

Greek Orzo is a vibrant, one-pan dish loaded with fresh tomatoes, creamy feta, and olives, perfect for quick meals.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Orzo Base

1 cup Orzo The main carbohydrate providing a delightful base; any small pasta makes a great substitute.
4 cups Chicken stock Low-sodium broth works perfectly for a healthier option.

For the Fresh Components

1 cup Cherry tomatoes Offers freshness and sweetness; swap in any ripe tomato for a different taste.
1/2 cup Sun-dried tomatoes Introduces a rich, tangy flavor; can be replaced with more fresh tomatoes if you prefer.
1/2 cup Kalamata olives Adds a depth of saltiness; use green olives for a milder taste.
1/2 cup Green olives Provide a contrasting flavor profile; they work beautifully in harmony with the Kalamata olives.
1 cup Fresh basil Brings aromatic freshness; substitute with parsley if fresh basil isn’t available.

For the Creamy and Zesty Touches

3/4 cup Feta cheese A creamy and tangy addition that ties the dish together; goat cheese makes a lovely alternative.
1 tablespoon Lemon juice Brightens flavors; vinegar can be used if citrus isn't on hand.
2 tablespoons Extra virgin olive oil Adds richness and helps coat the orzo beautifully.

For the Seasoning

1 teaspoon Smoked paprika Imparts a subtle smoky flavor; regular paprika serves as a great substitute if desired.
1 teaspoon Italian seasoning Adds an herbaceous note; a mixture of dried oregano, basil, and thyme works wonders.
Salt Essential for seasoning; adjust according to your taste preference.
Pepper Essential for seasoning; adjust according to your taste preference.

Equipment

large high-sided skillet

Method

Step-by-Step Instructions

In a large, high-sided skillet, combine 1 cup of orzo and 4 cups of chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally.
Add 1 cup of halved cherry tomatoes, 1/2 cup of sun-dried tomatoes, 1/2 cup each of Kalamata and green olives, and about 3/4 cup of crumbled feta cheese to the skillet. Gently fold the ingredients into the orzo.
Stir in the juice of 1 lemon and 2 tablespoons of extra virgin olive oil. Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of Italian seasoning, then heat over medium-low for 2-3 minutes.
Taste the Greek Orzo and season with salt and pepper as needed. Keep on low heat for another minute or two, until everything is heated through and aromatic.
Spoon the mixture into bowls, topping each with reserved feta and a handful of fresh basil leaves. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Stir the orzo often to prevent sticking. Serve warm or cold, and don't skimp on fresh basil and feta for garnish.

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