Greek Orzo with Feta & Olives: Ready in 30 mins!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor while being lower in calories.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories and can be more affordable.

Finely chop the red onion and set it aside.

Chop the roasted red peppers and set them aside.

Cut the pitted kalamata olives in half and set them aside.

Measure about 1/2 to 3/4 cup of frozen peas and place them in a bowl to thaw.

In a skillet, add the chopped onions with about 1/4 cup of olive oil and a pinch of salt. Cook over medium heat until they start to soften.

Add 2 cups of orzo pasta to the skillet and toast it over medium heat for a couple of minutes.

Grate 3 garlic cloves and add them to the skillet until fragrant, which takes a few seconds.

Warm 4 cups of chicken stock in a separate pot until hot.

Add the olives, roasted red peppers, and thawed peas to the skillet with the orzo and toss them together.

Squeeze the juice of 2 lemons into the skillet, about 1/4 cup, adjusting to taste if desired.

Pour the hot chicken stock into the skillet along with 1 1/2 teaspoons of salt and crushed red pepper flakes, mixing well.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 12 minutes.

Add 4-5 chopped sun dried tomatoes to the pot and mix them in.

Crumble feta cheese over the top of the mixture and add 1 teaspoon of capers if desired, then mix well.

Cover the pot again and let it simmer for an additional 3 to 5 minutes to combine the flavors.

Remove from heat and garnish with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens