One-Pan Mediterranean Orzo with Feta
This one-pan Mediterranean orzo with feta is a simple stovetop dinner made with feta, fire-roasted tomatoes, and Kalamata olives. The orzo cooks directly in vegetable broth, creating a flavorful pasta inspired by Mediterranean and Greek ingredients, all in a single pan!
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion peeled and diced
- 3 garlic cloves peeled and minced
- 2 tablespoons tomato paste
- ¾ cup fire-roasted tomatoes from the can (Note 1)
- ¾ teaspoon kosher salt divided (½ teaspoon + ¼ teaspoon)
- Freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 and ¼ cups orzo
- 2 cups low-sodium vegetable broth
- ½ cup Kalamata olives halved
- ½ cup feta crumbled (Note 2)
- Handful Italian flat-leaf parsley minced
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and garlic and cook, stirring often, until soft, about 5 minutes.
- Add the tomato paste and cook for 30 seconds, stirring constantly so it carmelizes a bit but doesn't burn.
- Stir in the fire-roasted tomatoes, ½ teaspoon salt, some black pepper, the oregano, and the red pepper flakes. Cook for about 2 minutes, stirring and gently pressing the tomatoes into the pan to help soften them.
- Stir in the orzo and toss for about 1 minute so it absorbs the flavors in the pan. Pour in the broth with the remaining ¼ teaspoon salt; bring it to a boil, then reduce to a simmer.
- Cover the pan with a lid and cook for 10-15 minutes until the orzo absorbs the broth and is al dente. Stir every few minutes so the orzo doesn't stick to the pan. If it needs more cooking time, add another ¼ to ½ cup of broth and simmer for a few more minutes.
- Stir in the olives and feta and garnish with the parsley. Taste and adjust for salt. Enjoy!
Notes
Note 1: Muir Glen is a brand I recommend.
Note 2: I recommend purchasing a whole block of feta instead of pre-crumbled because it's more flavorful.
General Notes:
- It's important to fully cover the pan with a lid to trap the liquid and help cook the orzo.
- Be sure to monitor the heat and stir the orzo every few minutes so it doesn't stick to the bottom of the pan.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 44g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 1057mg | Potassium: 247mg | Fiber: 4g | Sugar: 5g | Vitamin A: 502IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 1mg
Tried this recipe?Let me know how it was!