Description
Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil is a delicious meatless Mediterranean dish that comes together in one pan in under 30 minutes.
Ingredients
- 1.5 cups orzo
- 3 cups chicken stock or vegetable stock or water
- 8 oz cherry tomatoes (red and yellow), sliced in half
- 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 into small cubes
- 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 pepper to taste
Instructions
1. In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes.
2. Check the orzo 5 minutes into the cooking and stir to prevent sticking. Cook until all liquid is absorbed and orzo is tender, adding more water if needed.
3. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives.
4. Add feta cheese (reserve ¼ cup for topping), lemon juice or lime juice, olive oil, smoked paprika, and Italian seasoning.
5. Reheat on low heat, stirring to combine and heat through. Season with salt and pepper to taste.
6. Top with remaining feta cheese and chopped fresh basil before serving.
Notes
This dish is perfect as a meatless main or a flavorful side. To make it vegan, use plant-based feta and vegetable stock. Leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 545
- Sugar: 10g
- Sodium: 1069mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 43mg