Greek Baked Orzo
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(82)
Ingredients
4-6 servings
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups chopped kale
- 2 teaspoons dried oregano
- a tiny pinch of red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons tomato paste
- 1 cup uncooked orzo
- one 14-ounce can diced fire-roasted tomatoes
- 1–2 cups cooked chicken or chickpeas
- 2 1/2 cups vegetable or chicken broth
- 1–2 tablespoons butter (optional)
- 1/2 cup feta for topping (optional)
- 3 tablespoons dill for topping (optional)
- lemon squeezies for serving (optional)
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Preparation
Step 1
Preheat the oven to 400 degrees.
Step 2
In a large oven-safe skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes or until soft.
Step 3
Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Sauté for 5 minutes or until the kale is wilted.
Step 4
Add the tomato paste and sauté for 1-2 minutes.
Step 5
Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
Step 6
Bake for 10-15 minutes until the orzo is soft.
Step 7
Finish by stirring in butter, crumbling feta over the top, and dusting with fresh dill, lemon juice, and freshly ground black pepper.
Step 8
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Chef's notes
If you want the feta to get soft, crumble it and put it back in the oven for 5 minutes before serving.
The orzo might stick to the bottom of the pan, but it should release with some gentle pressure.
