Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil
By Liam Carter
A brief boil followed by a covered simmer lets the orzo absorb the cooking liquid evenly, giving it the tender bite of cooked pasta without draining a pot. This Greek orzo is a one-pan meatless dish with briny olives, feta, tomatoes, lemon, and fresh basil.
Orzo cooks directly in chicken stock, vegetable stock, or water, using the liquid-to-pasta approach described in the recipe. Once tender, it is folded with halved cherry tomatoes, sun-dried tomatoes, kalamata olives, green olives, and feta. Fresh lemon or lime juice and extra virgin olive oil bring the mixture together, while smoked paprika, Italian seasoning, and red pepper flakes season the finished pan.
Watch the skillet five minutes into cooking: the small grains need a stir so they do not cling to the bottom as the liquid reduces. The right endpoint is absorbed liquid and pasta that tastes cooked, not hard in the center. The usual problem is liquid evaporating too quickly; add a small amount of water if the orzo remains undercooked rather than letting it dry out.
Serve it topped with the reserved feta and chopped basil. It works as a meatless main course or alongside grilled, baked, or pan-seared meat and seafood, and it can be reheated with a little olive oil and frequent stirring.
Why you'll love this recipe
- A brief boil followed by a covered simmer lets the orzo absorb its cooking liquid evenly, producing pasta with a tender, distinct bite.
- Checking and stirring halfway through cooking loosens grains from the skillet bottom, addressing the small pasta's tendency to cling as liquid reduces.
- Low heat after the add-ins are stirred in warms feta, olives, and tomatoes together without needing a separate sauce pan.
- Adding lemon juice and olive oil after cooking keeps their flavor clear against the salty feta, kalamata olives, and sun-dried tomatoes.
- Reserving some feta for serving creates a visible finishing layer, while the earlier portion distributes creamy, salty pieces throughout the orzo.
- Salt is added only at the end because feta and both kinds of olives already contribute substantial seasoning to every spoonful.
Ingredients
- •1.5 cups orzo
- •3 cups chicken stock (or vegetable stock or water)
- •8 oz cherry tomatoes (red and yellow, sliced in half)
- •0.33 cup sun-dried tomatoes in olive oil (chopped)
- •0.33 cup kalamata olives (sliced)
- •0.25 cup green olives (sliced)
- •6 oz feta cheese (crumbled or diced into small cubes)
- •3 tbsp lemon juice (or lime juice, freshly squeezed)
- •3 tbsp extra virgin olive oil
- •0.25 tsp smoked paprika
- •0.25 tsp Italian seasoning
- •0.25 cup fresh basil (chopped)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
In a large, high-sided skillet, combine the orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, cover, and cook for about 10 minutes according to package instructions.
- 2
Check the orzo 5 minutes into cooking and stir to prevent it from sticking to the bottom of the pan.
- 3
Cook until all the liquid is absorbed and the orzo has the texture of cooked pasta. Add more water at the end if the orzo is undercooked or the liquid evaporates too quickly.
- 4
Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives.
- 5
Add the feta, reserving 1/4 cup for serving.
- 6
Add the lemon or lime juice, extra virgin olive oil, smoked paprika, and Italian seasoning.
- 7
Reheat over low heat, stirring constantly to blend the ingredients, then season with salt and pepper.
- 8
Serve topped with the remaining feta and chopped fresh basil.
FAQ
Nutrition (per serving)
Calories
545
Protein
20g
Fat
26g
Carbs
59g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
