11 Easy Greek Orzo Recipes for Quick Mediterranean Plates

When it comes to quick Mediterranean meals, orzo is my go-to ingredient. This tiny pasta is a powerhouse of versatility, turning simple ingredients into delightful dishes. Whether it’s a refreshing salad or a comforting one-pot creation, orzo has never let me down. Here are some of my favorite Greek orzo recipes that are easy to make and bursting with flavor. You might just find your new weeknight favorite.

Greek Orzo Salad With Feta and Olives

Greek Orzo Salad with Feta and Olives is a revitalizing and vibrant dish that embodies the flavors of the Mediterranean. This salad is perfect for warm weather gatherings, potlucks, or as a light meal on its own. The combination of tender orzo pasta, briny olives, creamy feta cheese, and fresh vegetables creates a delightful medley of tastes and textures.

It’s not only delicious but also easy to prepare, making it an ideal choice for both novice and experienced cooks. The salad is highly versatile; you can customize it with your favorite ingredients or whatever you have on hand. Whether you choose to add grilled chicken for protein or extra veggies for crunch, this dish can adapt to your preferences.

Serve it chilled or at room temperature, and watch it disappear from the table as guests rave about its delightful flavors!

Ingredients (Serves 4-6)

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

Once cooked, drain the orzo in a colander and rinse under cold water to cool it quickly. This step helps stop the cooking process and keeps the orzo from becoming mushy.

2. Prepare the Vegetables: While the orzo is cooking, Prepare the Vegetables. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Make sure all ingredients are chopped to a similar size for even distribution in the salad.

3. Combine Ingredients: In a large mixing bowl, combine the cooked and cooled orzo with the chopped vegetables, Kalamata olives, and crumbled feta cheese. Gently toss the ingredients together to mix them without breaking the feta cheese too much.

4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This dressing will enhance the flavors of the salad, so taste and adjust the seasoning if necessary.

5. Dress the Salad: Pour the dressing over the orzo salad and gently toss to coat all ingredients evenly. Make sure the dressing is well distributed, allowing the flavors to meld together.

6. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling step allows the flavors to develop further. Serve the salad cold or at room temperature, garnished with fresh parsley if desired.

Extra Tips

For added flavor and nutrition, consider incorporating other ingredients like bell peppers, artichoke hearts, or even a handful of spinach.

If you’re looking for a heartier dish, grilled shrimp or chicken can be added for protein. This salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. Just be sure to give it a good toss before serving, as the dressing may settle.

Lemon Garlic Orzo With Spinach and Chickpeas

Lemon Garlic Orzo with Spinach and Chickpeas is a vibrant and flavorful dish that perfectly marries the zesty brightness of lemon with the earthy tones of garlic and chickpeas. This recipe isn’t only easy to prepare but also healthy and satisfying, making it an excellent choice for a weeknight dinner or a delightful side dish for gatherings.

The orzo pasta, resembling grains of rice, absorbs the flavors beautifully and adds a lovely texture to the dish. In addition to being delightful on the palate, this dish is packed with nutrients from the spinach and protein from the chickpeas. It’s a vegetarian option that can easily be enjoyed by everyone, including those who may not typically eat plant-based meals.

The combination of garlic and lemon provides a revitalizing kick, making each bite a burst of flavor that will leave you wanting more.

Ingredients (Serves 4-6)

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 lemon (zest and juice)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Cooking Instructions

1. Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, drain the orzo and set it aside.
2. Sauté the Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes, stirring frequently until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
3. Add the Chickpeas: Stir in the drained chickpeas into the skillet with the garlic. Cook for an additional 2-3 minutes, allowing the chickpeas to heat through and absorb the garlic flavor.
4. Incorporate Spinach: Gradually add the chopped spinach to the skillet, stirring gently to combine. Cook for about 2-3 minutes or until the spinach is wilted and tender.
5. Combine Ingredients: Add the cooked orzo to the skillet with the chickpeas and spinach. Pour in the lemon juice and add the lemon zest, salt, black pepper, and red pepper flakes if using. Toss everything together gently until well combined and heated through, about 2-3 minutes.
6. Serve and Garnish: Remove from heat and transfer the orzo mixture to a serving bowl. Garnish with fresh parsley before serving.

Extra Tips

For added flavor, consider toasting the orzo in the skillet before cooking it; this will enhance its nuttiness. Additionally, feel free to customize the dish by adding other vegetables you have on hand, such as cherry tomatoes or bell peppers.

If you prefer a creamier texture, you can mix in a bit of feta cheese or a splash of vegetable broth while combining the ingredients. This dish can be served warm or at room temperature, making it versatile for any occasion. Enjoy!

One-Pot Mediterranean Orzo With Chicken

One-Pot Mediterranean Orzo With Chicken is a delightful dish that combines the heartiness of chicken with the unique texture of orzo pasta, all infused with vibrant Mediterranean flavors. This recipe is perfect for busy weeknights when you want a filling meal without the fuss of multiple pots and pans.

By cooking everything in one pot, you not only save time on cleanup but also allow the flavors to meld together beautifully. This dish features fresh vegetables, aromatic herbs, and tender chicken, making it a wholesome option for the entire family.

The orzo absorbs all the delicious juices and seasonings, creating a creamy, comforting dish that’s both satisfying and nutritious. Serve it with a sprinkle of feta cheese or a side of garlic bread for an extra touch.

Ingredients (Serves 4-6):

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup orzo pasta
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Feta cheese, crumbled (for serving, optional)

Cooking Instructions:

1. Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion and cook for 2-3 minutes until it becomes translucent. Then, add the minced garlic, red bell pepper, and zucchini. Sauté for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
3. Combine Ingredients: Return the browned chicken to the pot. Add the orzo, cherry tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using). Stir to combine all ingredients well.
4. Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the orzo is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Finishing Touches: Once cooked, taste and adjust the seasoning with more salt and pepper if necessary. Remove from heat and let it sit covered for an additional 5 minutes. This will allow the orzo to absorb any remaining liquid and become creamy.
6. Serve: Fluff the orzo with a fork, garnish with fresh parsley, and serve warm with crumbled feta cheese on top, if desired.

Extra Tips:

For added flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for a few hours before cooking.

You can also customize the vegetables based on what you have on hand; spinach, artichokes, or olives can make excellent additions. If you prefer a creamier texture, you can stir in a splash of heavy cream or Greek yogurt just before serving.

Remember to adjust the cooking time slightly if you include more vegetables or different types of proteins.

Creamy Orzo With Sun-Dried Tomatoes and Basil

Creamy Orzo with Sun-Dried Tomatoes and Basil is a delightful dish that combines the creamy texture of orzo pasta with the rich flavors of sun-dried tomatoes and fresh basil. This comforting meal is perfect for a weeknight dinner or a special occasion, offering a wonderful balance of flavors that will satisfy your taste buds. The orzo absorbs the creamy sauce beautifully, making each bite a burst of flavor, while the sun-dried tomatoes provide a tangy kick, and the basil adds a revitalizing finish.

This dish isn’t just easy to prepare but also versatile. You can enjoy it as a standalone meal or pair it with grilled chicken, shrimp, or a fresh salad for a complete dining experience. The creamy nature of the orzo makes it an excellent choice for families, as it’s both filling and comforting. Whether you’re cooking for a small gathering or just for yourself, this recipe will surely become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, packed in oil, chopped
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh basil leaves, chopped
• Optional: additional basil leaves for garnish

Cooking Instructions:

1. Cook the Orzo: In a large pot, bring water to a boil and add a pinch of salt. Once boiling, add the orzo pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the orzo and set aside.
2. Sauté the Aromatics: In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
3. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing the flavors to meld together.
4. Combine with Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the sun-dried tomatoes to soften and infuse their flavor into the broth.
5. Incorporate Cream: Reduce the heat to low and add the heavy cream to the pot. Stir well to combine, allowing the sauce to warm through for 2-3 minutes.
6. Add Orzo and Cheese: Fold in the cooked orzo and grated Parmesan cheese, stirring until the cheese has melted and the orzo is well-coated with the creamy sauce. Season with salt and black pepper to taste.
7. Finish with Basil: Finally, stir in the chopped fresh basil leaves. Remove from heat and let it sit for a couple of minutes before serving.
8. Serve: Spoon the creamy orzo into bowls and garnish with additional basil leaves if desired. Enjoy your meal!

Extra Tips:

When preparing Creamy Orzo with Sun-Dried Tomatoes and Basil, consider using homemade vegetable stock for a richer flavor. Additionally, feel free to customize the dish by adding vegetables such as spinach or mushrooms for extra nutrition and texture.

If you prefer a lighter version, you can substitute half-and-half for heavy cream. Always remember to adjust the seasoning to suit your taste, and for a hint of zest, a squeeze of lemon juice can elevate the dish beautifully!

Shrimp and Orzo in a Light Tomato Sauce

Shrimp and Orzo in a Light Tomato Sauce is a delightful Mediterranean-inspired dish that combines tender shrimp with perfectly cooked orzo pasta, all enveloped in a light and flavorful tomato sauce. This recipe is perfect for a quick weeknight dinner or an impressive dish to serve guests. The freshness of the ingredients shines through, making it a healthy and satisfying meal that’s sure to please everyone at the table.

The beauty of this dish lies in its simplicity. The orzo, a rice-shaped pasta, absorbs the flavors of the tomato sauce while the shrimp adds a succulent touch to the meal. With a hint of garlic and a sprinkle of fresh herbs, this dish isn’t only easy to prepare but also brimming with vibrant flavors. Whether you’re an experienced cook or a beginner, this recipe will guide you to create a delicious and wholesome meal that captures the essence of Greek cuisine.

Ingredients (serving size of 4-6 people):

• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta
• 2 cups diced tomatoes (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and deveining the shrimp if not already done. Chop the onion, mince the garlic, and dice the tomatoes if using fresh ones. This will guarantee you have everything ready to go for a smooth cooking process.
2. Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo and set it aside, reserving a little pasta water in case you need to loosen the sauce later.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic to avoid a bitter taste.
4. Add the Tomatoes and Seasoning: Stir in the diced tomatoes and the chicken or vegetable broth. Season with dried oregano, red pepper flakes (if using), salt, and pepper. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Cook the Shrimp: Add the shrimp to the skillet and cook for about 3-4 minutes, or until they turn pink and opaque. Be sure not to overcook the shrimp, as they can become tough.
6. Combine with Orzo: Add the cooked orzo to the skillet with the shrimp and sauce. Toss everything together gently, allowing the orzo to soak in the flavors of the sauce. If the mixture seems too thick, add a splash of reserved pasta water.
7. Serve and Garnish: Remove from heat and garnish with chopped fresh basil or parsley. Serve immediately with lemon wedges on the side for a revitalizing squeeze of citrus.

Extra Tips:

For added depth of flavor, consider incorporating a splash of white wine to the sauce after sautéing the garlic and onion, allowing it to reduce slightly before adding the tomatoes.

Additionally, feel free to customize this dish with your favorite vegetables, such as spinach or bell peppers, which can be added in along with the shrimp. This recipe is versatile and can easily be adjusted to fit your taste preferences!

Orzo Soup With Lemon, Chicken, and Dill

Orzo Soup with Lemon, Chicken, and Dill is a delightful dish that combines the comforting elements of a traditional soup with the vibrant flavors of Mediterranean cuisine. The orzo pasta gives the soup a hearty texture, while the lemon adds a revitalizing brightness, making it perfect for any season.

This dish not only satisfies the palate but also warms the soul, making it ideal for cozy family dinners or casual gatherings with friends. The combination of tender chicken, fresh dill, and zesty lemon creates a harmonious blend of flavors that will transport you straight to a sun-soaked Greek island.

This recipe is simple enough for weeknight cooking yet impressive enough for special occasions. Whether served as a starter or a main course, this Orzo Soup is sure to become a favorite in your household.

Ingredients (Serves 4-6)

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 lemon (juice and zest)
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Optional: Lemon wedges for garnish

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.

This step builds the foundation of flavor for your soup.

2. Cook the Chicken: Add the minced garlic and the chicken breasts to the pot. Sauté for an additional 2-3 minutes until the chicken is lightly browned.

This step adds depth to the dish and allows the chicken to absorb the flavors from the vegetables.

3. Add Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

This helps to cook the chicken thoroughly and infuse the broth with the flavors of the sautéed vegetables.

4. Cook the Orzo: After the broth has come to a simmer, add the orzo pasta. Cook for about 10-12 minutes, or until the orzo is al dente.

Stir occasionally to prevent sticking. This step guarantees that the pasta is cooked perfectly without becoming mushy.

5. Finish the Soup: Once the orzo is cooked, remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the soup. Stir in the lemon juice, lemon zest, and chopped dill.

Season with salt and pepper to taste. This adds a fresh and zesty flavor that elevates the soup.

6. Serve: Ladle the soup into bowls and garnish with lemon wedges if desired. Enjoy your delicious Orzo Soup with Lemon, Chicken, and Dill hot, allowing the flavors to meld beautifully.

Extra Tips

To enhance the flavor of the soup, consider adding a bay leaf or a sprig of thyme while simmering the broth, and remove it before serving.

You can also substitute the chicken breasts with rotisserie chicken for a quicker preparation. Fresh dill is key in this dish, but if you don’t have any on hand, you can use parsley as a substitute.

Finally, this soup keeps well in the refrigerator for a few days, making it a great option for meal prep or leftovers.

Greek Orzo Bake With Eggplant and Zucchini

Greek Orzo Bake with Eggplant and Zucchini is a hearty and flavorful dish that brings together the rich, Mediterranean flavors of roasted vegetables and tender orzo pasta. This baked delight isn’t only visually appealing but also packed with nutrients, making it a fantastic option for family dinners or gatherings.

The combination of eggplant, zucchini, and a blend of herbs creates a savory base that perfectly complements the orzo, resulting in a satisfying meal that everyone will enjoy. In addition to its deliciousness, this dish is relatively simple to prepare, making it accessible for both novice and experienced cooks.

The orzo absorbs the flavors of the roasted vegetables and spices beautifully, while the topping of melted cheese adds a delightful creaminess. Whether served as a main course or a side dish, Greek Orzo Bake with Eggplant and Zucchini is sure to impress and leave your guests asking for seconds.

Ingredients (Serves 4-6):

• 1 cup orzo pasta
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup feta cheese, crumbled
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees a consistent temperature for baking, allowing the dish to cook evenly and develop a nice golden color on top.
2. Prepare the Vegetables: In a large mixing bowl, combine the diced eggplant, zucchini, red bell pepper, cherry tomatoes, onion, and minced garlic. Drizzle the olive oil over the vegetables and sprinkle with oregano, thyme, salt, and pepper. Toss everything together until the vegetables are well-coated with the oil and seasonings.
3. Roast the Vegetables: Spread the seasoned vegetable mixture evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
4. Cook the Orzo: While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
5. Combine Ingredients: In a large mixing bowl, combine the roasted vegetables with the cooked orzo. Add half of the crumbled feta cheese and mix gently to incorporate all ingredients.
6. Assemble the Bake: Transfer the orzo and vegetable mixture into a greased baking dish. Sprinkle the top with the remaining feta cheese and shredded mozzarella cheese for a delicious cheesy crust.
7. Bake: Place the baking dish in the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
8. Garnish and Serve: Once baked, remove the dish from the oven and let it sit for a few minutes. Garnish with fresh parsley before serving to add a pop of color and freshness.

Extra Tips:

For added flavor, consider incorporating some chopped olives or sun-dried tomatoes into the vegetable mixture before roasting. You can also substitute the feta cheese with goat cheese for a tangier taste.

If you prefer a bit of heat, add some crushed red pepper flakes to the vegetable mixture. This dish can be made ahead of time and reheated, making it a perfect option for meal prep or serving at gatherings.

Roasted Vegetable Orzo With Pesto

Roasted Vegetable Orzo with Pesto is a vibrant and flavorful dish that combines the tender texture of orzo pasta with the rich, earthy flavors of roasted vegetables. The dish is perfect for a family dinner or a gathering with friends, as it serves 4-6 people and brings a taste of the Mediterranean to your table.

The bright colors and aromas of the roasted vegetables not only add visual appeal but also enhance the dish’s nutritional value, making it a wholesome choice for any meal. The addition of pesto elevates this orzo dish, providing a fresh and aromatic element that complements the roasted veggies beautifully.

Whether you choose to use store-bought pesto or whip up your own from scratch, this dish is sure to impress. Serve it warm as a main course or chilled as a rejuvenating salad, and enjoy the delightful combination of flavors and textures in every bite.

Ingredients (Serves 4-6):

• 1 cup orzo pasta
• 2 cups cherry tomatoes, halved
• 1 zucchini, diced
• 1 bell pepper (red or yellow), diced
• 1 red onion, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh basil pesto
• ¼ cup grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help roast the vegetables quickly, enhancing their flavors and textures.
2. Prepare the Vegetables: In a large mixing bowl, combine the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss the vegetables until they’re evenly coated with oil and seasoning.
3. Roast the Vegetables: Spread the seasoned vegetables out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through for even cooking.
4. Cook the Orzo: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the orzo and set aside.
5. Combine the Ingredients: In a large mixing bowl, combine the cooked orzo with the roasted vegetables. Add the basil pesto and mix until everything is well combined. If desired, sprinkle with grated Parmesan cheese for added flavor.
6. Serve: Transfer the Roasted Vegetable Orzo with Pesto to a serving dish and garnish with fresh basil leaves, if using. Serve warm, or let it cool and enjoy it as a rejuvenating pasta salad.

Extra Tips:

For an added depth of flavor, consider roasting some garlic alongside the vegetables. Simply wrap whole garlic cloves in foil with a drizzle of olive oil and place them on the baking sheet. Once roasted, you can mash the garlic and mix it into the pesto for a richer taste.

Additionally, feel free to customize the roasted vegetables based on your preferences or seasonal availability, using options like asparagus, carrots, or eggplant. This dish is versatile and can easily be adapted to suit your tastes.

Orzo and Feta Stuffed Peppers

Orzo and feta stuffed peppers are a delightful Mediterranean dish that brings together the rich flavors of Greek cuisine in a colorful and nutritious presentation. The combination of tender bell peppers filled with a savory orzo mixture, combined with the tangy and creamy feta cheese, makes for a satisfying meal that’s perfect for any occasion.

This dish isn’t only visually appealing but also packed with nutrients, making it a great option for a family dinner or a gathering with friends.

Preparing orzo and feta stuffed peppers is a simple yet rewarding process. The fresh ingredients can be easily found at your local grocery store, and the dish can be customized according to your taste preferences.

Whether serving as a main course or a side dish, these stuffed peppers will surely impress your guests and leave a lasting impression with their vibrant colors and delectable flavors.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 cup of orzo pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/2 cup vegetable broth or water
• 1 tablespoon lemon juice

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your stuffed peppers cook evenly and develop a nice roasted flavor.

2. Cook the Orzo: In a medium-sized pot, bring salted water to a boil and add the orzo. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo and set it aside.

3. Prepare the Bell Peppers: While the orzo is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Place them upright in a baking dish and set aside.

4. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

5. Combine the Filling: Add the halved cherry tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Cook for about 2-3 minutes until the tomatoes begin to soften.

Then, stir in the cooked orzo, crumbled feta cheese, chopped parsley, vegetable broth, and lemon juice. Mix well to combine all the ingredients.

6. Stuff the Peppers: Spoon the orzo and feta mixture into each of the prepared bell peppers, packing it slightly to guarantee they’re filled generously.

7. Bake the Stuffed Peppers: Pour any remaining vegetable broth or water into the bottom of the baking dish to help steam the peppers while they bake. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Then, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly golden.

8. Serve: Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with extra parsley if desired and enjoy your delicious meal!

Extra Tips:

To enhance the flavor of your orzo and feta stuffed peppers, consider adding other ingredients such as olives, capers, or even cooked ground meat for added protein.

You can also experiment with different types of cheese, like goat cheese or mozzarella, for a unique twist. Additionally, feel free to adjust the seasoning to your liking, and serve the stuffed peppers with a side salad or crusty bread for a complete Mediterranean meal.

Mediterranean Orzo With Artichokes and Capers

Mediterranean Orzo with Artichokes and Capers is a delightful dish that combines the earthy flavors of artichokes and the briny zest of capers with the tender texture of orzo pasta. This dish isn’t only quick to prepare but also packed with nutrients, making it a perfect option for a light lunch or a flavorful side dish at dinner.

The combination of ingredients captures the essence of Mediterranean cuisine, bringing vibrant flavors and colors to your plate. This recipe is versatile and can be easily adapted to suit your taste preferences. Feel free to add in seasonal vegetables or protein sources like grilled chicken or shrimp to make it a complete meal.

With its easy preparation and fresh ingredients, Mediterranean Orzo with Artichokes and Capers is sure to become a staple in your kitchen, bringing a touch of the Mediterranean coast to your home.

Ingredients (serving size: 4-6 people):

• 1 ½ cups orzo pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 3 tablespoons capers, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup spinach or arugula, roughly chopped
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Cooking Instructions:

1. Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo and set aside, reserving a little pasta water in case you need to loosen the dish later.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add Vegetables: Stir in the quartered artichoke hearts, capers, and halved cherry tomatoes into the skillet. Cook for about 5-7 minutes until the tomatoes soften and release their juices.
4. Combine Ingredients: Add the cooked orzo to the skillet with the sautéed vegetables. Gently toss everything together to combine. If the mixture appears too dry, add a splash of the reserved pasta water to achieve the desired consistency.
5. Add Greens and Seasoning: Fold in the chopped spinach or arugula, lemon zest, and lemon juice. Season the dish with salt and pepper to taste, and continue to stir until the greens are wilted and everything is heated through.
6. Serve and Garnish: Remove from heat and transfer the Mediterranean Orzo to a serving dish. Garnish with fresh parsley or basil if desired. Serve warm and enjoy!

Extra Tips:

When preparing Mediterranean Orzo with Artichokes and Capers, consider using fresh ingredients for the best flavor. Adding a pinch of red pepper flakes can give the dish an extra kick if you enjoy a bit of heat.

This dish can be made ahead of time and stored in the refrigerator, making it a great option for meal prep. Just be sure to reheat it gently to prevent the orzo from becoming mushy.

Orzo Pilaf With Pistachios and Herbs

Orzo Pilaf with Pistachios and Herbs is a delightful dish that combines the comforting texture of orzo pasta with the rich flavors of fresh herbs and the crunch of pistachios. This dish isn’t only easy to prepare but also adds a sophisticated touch to any meal, making it perfect for family dinners or entertaining guests.

The fragrant herbs and the nutty taste of pistachios elevate the orzo, making it a standout side dish that pairs well with grilled meats, roasted vegetables, or even a fresh salad.

This pilaf is versatile and can be customized according to your preferences. You can experiment with different herbs, add sautéed vegetables, or even include a protein like chicken or shrimp to make it a complete meal.

The preparation involves simple ingredients that are often found in your pantry, making it a convenient choice for a weeknight dinner or a weekend gathering.

Ingredients (serving size: 4-6 people)

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth (or chicken broth)
• 1/2 cup shelled pistachios, roughly chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Zest of 1 lemon
• Juice of 1/2 lemon

Cooking Instructions

1. Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Then, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.

2. Toast the Orzo: Add the orzo pasta to the skillet and cook, stirring frequently, for about 3-4 minutes. This step toasts the orzo and enhances its flavor, giving it a beautiful golden color.

3. Add the Broth: Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is tender and the liquid has been absorbed.

4. Incorporate the Pistachios and Herbs: Once the orzo is cooked, remove the skillet from the heat. Stir in the chopped pistachios, parsley, dill, salt, pepper, lemon zest, and lemon juice.

Mix well to combine all the ingredients, allowing the flavors to meld together.

5. Serve: Fluff the orzo pilaf with a fork and transfer it to a serving dish. You can garnish it with additional herbs or pistachios for an extra touch of elegance.

Serve warm as a side dish or as a main course option.

Extra Tips

For a touch of additional flavor, consider adding a pinch of red pepper flakes for some heat or a sprinkle of feta cheese to enhance the Mediterranean aspect of the dish.

You can also customize this recipe by incorporating seasonal vegetables, such as peas or sautéed bell peppers, for added color and nutrition.

If you’re preparing this in advance, keep the pistachios separate until serving to maintain their crunchiness. Enjoy your delightful Orzo Pilaf with Pistachios and Herbs!