What is Greek Orzo made of?

Greek Orzo is typically made with orzo pasta, tomatoes, feta cheese, olives, olive oil, and fresh herbs like basil. It often includes lemon juice and Mediterranean seasonings to enhance flavor. This combination creates a balanced dish that is both fresh and savory.

Can I make Greek Orzo ahead of time?

Yes, Greek Orzo is perfect for making ahead. You can prepare it in advance and store it in the refrigerator for up to four days. For the best flavor, add fresh herbs and a bit of feta just before serving to keep the dish tasting fresh.

Is Greek Orzo served hot or cold?

Greek Orzo can be enjoyed both ways. It’s delicious served warm as a main dish or side, but it also works well as a cold pasta salad. When served cold, you can add extra vegetables like cucumber or greens for a refreshing twist.

How do I keep Greek Orzo from drying out?

To prevent Greek Orzo from drying out, add a small amount of olive oil, water, or broth when reheating. Stir it gently over low heat to restore its soft texture and maintain its rich flavor.

Greek Orzo Easy Recipe - recipe maestro

Name: Greek Orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1.5 cups orzo pasta; 3 cups chicken stock or vegetable stock; 8 oz cherry tomatoes, halved; 1/3 cup sun-dried tomatoes, chopped; 1/3 cup kalamata olives, sliced; 1/4 cup green olives, sliced; 6 oz feta cheese, crumbled; 3 tablespoons lemon juice, freshly squeezed; 3 tablespoons extra virgin olive oil; 1/4 teaspoon smoked paprika; 1/4 teaspoon Italian seasoning; 1/4 cup fresh basil, chopped; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper

Description

Greek Orzo is a quick and flavorful Mediterranean dish made with tender orzo pasta, juicy tomatoes, briny olives, and creamy feta cheese, all brought together with olive oil and fresh lemon juice.

Ingredients

Scale

1.5 cups orzo pasta
3 cups chicken stock or vegetable stock
8 oz cherry tomatoes, halved
1/3 cup sun-dried tomatoes, chopped
1/3 cup kalamata olives, sliced
1/4 cup green olives, sliced
6 oz feta cheese, crumbled
3 tablespoons lemon juice, freshly squeezed
3 tablespoons extra virgin olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon Italian seasoning
1/4 cup fresh basil, chopped
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper

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Instructions

In a large skillet, combine orzo pasta and stock. Bring to a boil over medium heat.
Reduce heat to a simmer, cover, and cook for about 10 minutes, stirring halfway through to prevent sticking.
Check if the orzo is tender and the liquid is absorbed. Add a splash of water if needed and continue cooking.
Stir in cherry tomatoes, sun-dried tomatoes, kalamata olives, and green olives.
Add most of the feta cheese, reserving some for garnish.
Pour in lemon juice and olive oil, then add smoked paprika and Italian seasoning.
Mix well and cook on low heat until everything is warmed through.
Season with salt and black pepper to taste.
Remove from heat, top with remaining feta and fresh basil, and serve warm.

Notes

Do not over-salt early since feta and olives are naturally salty.
Use high-quality extra virgin olive oil for the best flavor.
Add a splash of water or olive oil when reheating to keep the orzo moist.
You can add vegetables like spinach, zucchini, or bell peppers for variation.
Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 545 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 35 mg