Warm Greek Orzo with Feta and Tomato
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 Mains or 4 Sides
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Course
Main Course
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Cuisine
Mediterranean, Greek
Warm Greek Orzo with Feta and Tomato
Description
Warm Greek Orzo with Feta and Tomato begins by sautéing finely chopped onion until translucent, then adding minced garlic briefly. Orzo pasta is stirred in to coat with olive oil before combining with crushed tomatoes, oregano, parsley, salt, and pepper. The mixture simmers covered with water added gradually to reach a risotto-like consistency where the orzo is cooked but still slightly saucy.
This dish offers a harmonious blend of tender orzo, bright tomato flavor, and aromatic herbs. The slight creaminess comes from the resting step after cooking, which allows the flavors to meld. Crumbled or grated feta cheese topping introduces a salty, creamy dimension that complements the tomato base.
Serve warm in shallow bowls, garnished with extra parsley, oregano, and a grind of black pepper. It can accompany grilled meats or vegetables or serve as a vegetarian main. The recipe is convenient for leftovers, which can be reheated on low heat with a splash of hot water to restore moisture.
Storage in the refrigerator for up to 3 days is noted, making this Greek orzo a manageable meal prep option. Reheating gently avoids drying out the orzo and maintains texture.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion medium, finely chopped
- 1 garlic clove, minced
- 1 ¼ cup orzo dry
- 1 tsp oregano
- 2 tsp parsley chopped
- 2-3 cups water
- 12 oz (340 g) crushed tomatoes
- 1 oz (30 g) feta cheese crumbled or grated for serving
- salt
- black pepper
- 2 tsp parsley chopped
Instructions
- Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.
- Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.
- When done it will still be slightly liquid and have a risotto like texture. Cover and let it sit for 5 minutes.
- To serve, place in a shallow bowl, add feta, sprinkle with parsley, oregano, and finish with ground black pepper.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on very low heat with 1-2 tablespoons of hot water, stirring until warm to prevent drying out.
User Reviews
Overall Rating
5
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