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How to Make Orzo Pilaf Recipe with Broccoli, Olives, Ouzo, Halloumi & Pistachios

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Diane Kochilas
Diane Kochilas
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Recipe Information

Recipe Available
Video-Specific Recipe

Toasted Orzo with Carrots, Raisins, and Pine Nuts

Cultural Context

Toasted Orzo with Carrots, Raisins, and Pine Nuts is a delightful dish from Greece, showcasing the Mediterranean's love for simple yet flavorful ingredients. Traditionally served as a side or main dish, it reflects the region's agricultural bounty, combining grains, vegetables, and nuts. Today, variations are enjoyed worldwide, often adapted with local ingredients or dietary preferences.

GreekGRmain
45 min
medium
4 servings
Servings4
Greek extra virgin Olive Oil (EVOO)
1 head of broccoli, cut into florets
2 teaspoons Greek chopped garlic
10 – 12 cherry or tear drop tomatoes, halved
2/3 cup Aegina pistachios, toasted
10 roasted wrinkled Greek olives
Grated zest of 1 lemon
1 shot glass of ouzo
1 ½ cups halloumi or feta, cut into ½-inch cubes
2 teaspoons dried Greek oregano
Greek sea salt and freshly ground black pepper
½ pound/ 450 g orzo, cooked in salted water and drained

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

1

Heat 2 tbsp EVOO in a large frying pan.

2

Cook the broccoli for 5 – 7 minutes.

3

Add the garlic and stir.

4

Add tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper.

5

Toss everything into the hot drained orzo, add a little more EVOO and serve.

Cooking Techniques

toastingsautéing

Equipment Needed

large frying pan

Spice Level:

🌶️🌶️🌶️

Allergens

tree-nuts

Also Known As

Orzo PilafToasted Orzo Salad

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