Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil

I adore side dishes that complement a variety of main courses, and this Greek orzo is no exception. Whether you're grilling, baking, or pan-searing meats like chicken, pork, lamb, or steak, or opting for seafood such as salmon, shrimp, or scallops, this orzo makes the perfect partner.

Quick Overview: How to Make Greek Orzo

1. Cooking the Orzo:

• Combine 1.5 cups of orzo with 3 cups of chicken stock (or vegetable stock or water) in a large skillet.

• Bring to a boil, then reduce to a simmer and cook covered for about 10 minutes, stirring occasionally to prevent sticking.

2. Choosing the Right Pan:

• Given the small size of orzo, virtually any pan works. A large cast iron skillet is perfect for a one-pan meal.

3. Adding Mediterranean Goodies:

• After cooking the orzo, introduce a vibrant mix of sliced cherry tomatoes, sun-dried tomatoes, kalamata olives, green olives, and most of the crumbled (or cubed) feta cheese.

4. Infusing Flavors:

• Squeeze in freshly squeezed lemon or lime juice and drizzle with high-quality extra virgin olive oil.

• Season with a dash of smoked paprika, Italian seasoning, and red pepper flakes.

5. Bringing it Together:

• Reheat everything on low heat until all ingredients meld seamlessly.

• Season with salt and pepper to taste.

6. Final Touch:

• Before serving, top the Greek orzo with the remaining feta cheese and a generous sprinkle of freshly chopped basil.

7. A Note on Salt:

• Given the salty nature of ingredients like olives and feta, season with salt sparingly and towards the end.

In just a few easy steps, you've created a delicious dish that's perfect for weeknight dinners or special occasions, If you try this recipe our don’t forget to share with me on Instagram when you do! @katruizwellness!