Servings: 4
Ingredients
- 16 oz orzo
- 32 oz vegetable stock
- 1 pint cherry tomatoes red and yellow, sliced in half
- ¼ Cup sun-dried tomatoes in olive oil chopped
- ⅓ cup kalamata olives sliced
- ¼ cup green olives sliced
- 6 oz feta cheese crumbled or diced into small cubes
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon Italian seasoning
- ¼ cup fresh basil chopped
- salt and pepper
Instructions
- In a large, high-sided skillet, combine orzo and vegetable stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.16 oz orzo, 32 oz vegetable stock
- Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.1 pint cherry tomatoes, ¼ Cup sun-dried tomatoes in olive oil, ⅓ cup kalamata olives, ¼ cup green olives, 6 oz feta cheese crumbled or diced into small cubes
- Add lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning.3 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, ¼ teaspoon smoked paprika, ¼ teaspoon Italian seasoning
- Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.salt and pepper
- When serving, top with the remaining feta cheese and chopped fresh basil.¼ cup fresh basil, 6 oz feta cheese crumbled or diced into small cubes
Notes
Adapted from Julia’s Album
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