Ingredients with Measurements:
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until soft and fragrant, about 3-4 minutes.
2. Add orzo pasta to the saucepan and stir to coat with the onion and garlic mixture.
3. Add chicken or vegetable broth, dried oregano, dried thyme, salt, and black pepper to the saucepan. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and cover the saucepan with a lid. Simmer for 10-12 minutes or until the orzo is tender and the liquid is absorbed.
5. Remove the saucepan from heat and let it sit covered for 5 minutes.
6. Fluff the orzo with a fork and stir in crumbled feta cheese, chopped Kalamata olives, and chopped fresh parsley.
7. Serve hot or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing onion and garlic
- High heat for bringing the mixture to a boil
- Low heat for simmering the orzo
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 750mg
- Total carbohydrates: 29g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can substitute crumbled goat cheese for feta cheese.
- You can use green olives instead of Kalamata olives.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Add cooked chicken or shrimp for a protein boost.
- Use quinoa instead of orzo for a gluten-free option.
Tips and tricks:
- Be sure to stir the orzo occasionally while it simmers to prevent it from sticking to the bottom of the saucepan.
- If the orzo is still too firm after the liquid has been absorbed, add a splash of broth or water and continue cooking until it reaches the desired texture.
- You can make this recipe ahead of time and reheat it in the microwave or on the stovetop.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave on high for 1-2 minutes or heat in a saucepan on the stovetop over medium heat until warmed through.
Presentation ideas:
- Serve the orzo pilaf in a large bowl or on individual plates.
- Garnish with additional chopped parsley or crumbled feta cheese.
Pairings:
- Serve with a Greek salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the orzo is too dry, add a splash of broth or water and stir to combine.
Food safety advice:
- Be sure to cook the orzo to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Orzo is a type of pasta that is commonly used in Greek and Mediterranean cuisine.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the feta cheese and Kalamata olives.
Serving suggestions:
- Serve this dish as a side dish or a main course for a light and flavorful meal.
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Region: Greek