Time 1h30m Yield 6 servings Number Of Ingredients 10 Steps:
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well. Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Time 1h40m Yield 6 Number Of Ingredients 11 Steps:
Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Time 25m Number Of Ingredients 11 Steps:
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.
Time 20m Yield 4 servings as a side dish Number Of Ingredients 7 Steps:
Heat water in large sauce pot to boil and add pasta, cook to al dente. Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
Yield Makes 4 to 6 (side dish) servings Number Of Ingredients 6 Steps:
Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente Drain orzo and toss with tomato mixture. Add feta and toss again.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes. Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice. Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
Time 30m Yield 4 Number Of Ingredients 15 Steps:
Place a medium-sized pot over medium heat and add the olive oil. To the pot, add the chopped onion and cook for two minutes until the onions are translucent. Add the garlic and the carrot and stir in the salt and pepper. Cook until the vegetables are soft and only lightly browned. Add the orzo and stir to coat with the olive oil and vegetables. Pour the hot stock over the orzo, then add the cinnamon stick, the bay leaf, and the oregano. Next, stir in the tomato passata. Bring the mixture to a simmer and reduce the heat to medium-low. Partially cover the pot and cook for about 10-15 minutes, stirring every now and then to make sure that the orzo does not stick to the bottom of the pot. Check to make sure that there is still plenty of sauce in the pot and the orzo is fully cooked. If needed, add a little more hot water to loosen it up. Check the seasoning and adjust as needed. Remove from the heat. Cover with a clean kitchen towel and let it sit for 5 minutes. This will allow the orzo to absorb some of the extra sauce. Remove the cinnamon stick and the bay leaf. Serve in shallow bowls, with some crumbled Greek Feta and a drizzle of fresh extra virgin olive oil.
Time 45m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil. In a small nonstick skillet, saute almonds and minced garlic in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat. Enjoy!
Time 1h20m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.
Time 15m Yield 8 servings. Number Of Ingredients 13 Steps:
Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
Time 1h55m Yield 10 Number Of Ingredients 15 Steps:
Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.
Yield Makes 8 servings Number Of Ingredients 11 Steps:
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
More about “greek orzo with feta recipes”
Time 30m Yield 1 cup, 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 325. Cook Orzo until al dente. While the orzo is cooking, sauté onion and garlic until softened. Stir in tomatoes and cook for 2-3 minutes. Turn off heat. Add the olives, oregano and basil to the pan and mix well. Add the drained orzo, crumbled feta cheese, olive oil and stir. Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don’t need to add much). Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes. Remove, serve and enjoy!
