Greek Orzo

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I’ve been looking for the perfect Greek orzo recipe for ages, and I’ve finally found the perfect one! This warm Greek orzo is the quickest out there (only 20 minutes!) and requires NO baking like other recipes. Too many orzo recipes are lackluster in flavor…so I knew I wanted this recipe to really pop with Greek-inspired flavors like bright lemon, fresh herbs, vibrant veggies and (of course) creamy, luscious feta. The addition of chickpeas adds some protein which turns this from just a side dish to a full meal (or however you want to enjoy it!)

You all have been really loving my orzo recipes lately!!

Especially my Broccoli Cheddar Orzo which has been a fan-favorite, especially on IG.

“This dish is reminiscent of risotto. It is creamy and rich and yet takes so little time to prepare. I am going to make it again and try different vegetables. This is definitely a keeper!” – Angelita.

I knew I wanted to create another unique orzo recipe…and a Greek-inspired orzo has always sounded delish. So I set out to try some recipe variations.

After lots of taste testing, I created the perfect Greek orzo recipe that is:

  • Quicker (only 20 minutes to make!)
  • Bright and vibrant, yet still cozy
  • Could be enjoyed as a main meal, if desired (thanks to the addition of some plant-based protein) but would still be the perfect side dish

Greek Orzo Ingredients

  • Orzo
  • Vegetable Broth
  • Tomato Paste
  • Sun-dried tomatoes
  • Red onion
  • Chickpeas
  • Kalamata Olives
  • Spinach
  • Feta cheese *
  • Lemon juice
  • Olive oil
  • Spices
  • Fresh parsley or dill*

*See below for more information.

See recipe card for full ingredient list and quantities.

Is orzo the same as rice?

No, orzo is not the same as rice. Orzo is a type of pasta made from wheat but it’s shaped like large grains of rice. They have different pretty textures and cooking methods too – orzo is softer with a slightly chewy texture while rice is firmer.

What type of feta should I use for Greek orzo?

This partially depends on if you are looking for a dairy-free/vegan version. My personal favorite dairy-free feta is the Just Like Feta Block from Violife, and Follow Your Heart Dairy-Free Feta Style Crumbles are a close second. For non-dairy versions, Mt Vikos Traditional Feta is one of the top-rated authentic feta cheeses (and is actually made in Greece!)

Can I use dried herbs instead of fresh?

If you don’t have access to fresh herbs, you can use dried in their place. Fresh herbs will give the most vibrant flavor to your dish, but sometimes they can be harder to find in the winter months. 1 tbsp of fresh herbs equates to 1 tsp of dried.

How to Make Greek Orzo

Sauté Onion

Grab a large saucepan or pot, and add your olive oil. Let it heat for a minute on medium heat before adding your diced red onion and minced garlic. Cook for 3-4 minutes until it begins to soften, stirring occasionally.

Cook Orzo

Turn the heat up to HIGH and add your orzo and vegetable broth. Let it come to a full boil then cover and reduce the heat slightly to maintain a gentle boil. Cook for 8-10 minutes, or until your orzo is tender (make sure to taste test!)

Add the veggies/tomato

Make sure your heat is down to a low/medium temp. Stir in your tomato paste, sun-dried tomatoes, kalamata olives, 1/2 of the feta cheese, spinach, and chickpeas. Give it a good stir and let the spinach wilt for a minute or so.

Finally, add your lemon juice, olive oil, fresh herbs, and a little salt and pepper to taste (I personally was happy with the salt level thanks to the veggie broth). Give it another good stir and let the flavors warm and meld for a few minutes.

You can serve it warm or consider chilling it for a few hours as well. top with the remaining feta cheese. I love to add some more fresh herbs for pretty garnish

Enjoy!

Extra Tip!

If you love lemon flavor, add 1-2 tsp of lemon zest. This brightens up the dish even more!

How to store leftover Greek Orzo

This recipe is great for leftovers. Store it in the fridge for up to 4 days. You can enjoy it warm or chilled. I usually warm it in the microwave for convenience but you can do stovetop if you prefer.

What else could I add to this recipe?

This recipe is so versatile. Honestly, the additions are nearly endless. Here are a few I think sound really tasty:

  • Artichoke hearts
  • Roasted red peppers
  • Roasted zucchini
  • Toasted pine nuts
  • Capers
  • And lots more!

What goes well with Greek Orzo?

This dish is great on it’s own or a side dish. I would be a great pair with:

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Greek Orzo

Allie Petersen
I've finally found the perfect Greek Orzo recipe! After trying over 7 different recipes, I found one that requires NO baking like other recipes and also has the addition of plant-based protein so this can be enjoyed either as a side dish or a main meal.
5 from 2 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch/Dinner, Side Dish
Cuisine Mediterranean
Servings 5
Calories 496 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 cup finely diced red onion
  • 2 cloves minced garlic
  • 1.5 cups orzo
  • 3 cups vegetable broth or low-sodium vegetable broth
  • 3 tbsp tomato paste
  • 1/3 cup diced sun-dried tomatoes in oil*
  • 1/3 cup kalamata olives
  • 5-6 oz crumbled feta choose a df version if vegan*
  • 2 cups fresh spinach
  • 15 oz can of chickpeas drained and rinsed
  • 1/2 the juice of one large lemon
  • 1/4 cup high quality extra virgin olive oil*
  • 1/4 cup freshly chopped parsley or dill chop some extra for garnish*
  • salt and pepper to taste

Instructions
 

  • In a large saucepan or pot, begin heating your olive oil over MEDIUM heat. Add you red onion and minced garlic and cook for 3-4 minutes until it begins to soften.
    1 tbsp olive oil, 1/2 cup finely diced red onion, 2 cloves minced garlic
  • Turn the heat up to HIGH. Add your orzo and vegetable broth. Let it come to a boil then cover and reduce the heat slightly to maintain a gentle boil. Cook for 8-10 minutes.
    1.5 cups orzo, 3 cups vegetable broth
  • Over LOW-MEDIUM heat, stir in your tomato paste, sun-dried tomatoes, kalamata olives, 1/2 of the feta cheese, spinach, and chickpeas.
    3 tbsp tomato paste, 1/3 cup diced sun-dried tomatoes, 1/3 cup kalamata olives, 5-6 oz crumbled feta, 2 cups fresh spinach, 15 oz can of chickpeas
  • Add your lemon juice, olive oil, fresh herbs, and a little salt and pepper to taste. Give it a good stir and let the flavors warm and meld for a few minutes.
    1/2 the juice of one large lemon, 1/4 cup high quality extra virgin olive oil*, 1/4 cup freshly chopped parsley or dill, salt and pepper to taste
  • You can serve it warm or consider chilling it for a few hours. Both versions taste great!
    Top with the remaining feta cheese. I love to add some more fresh herbs for pretty garnish. Enjoy!

Notes

Extra tips:
  • Sun-dried tomatoes: You can find sun-dried tomatoes in oil or in a dried in a package. I personally prefer the ones in oil as they add more flavor to the dish.  
  • Feta: My personal favorite vegan feta is the Just Like Feta block from Violife.
  • Herbs: I love to chop some extra herbs for garnish – it makes the dish look so finished! 

Nutrition

Calories: 496kcalCarbohydrates: 55gProtein: 16gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 25mgSodium: 1375mgPotassium: 583mgFiber: 7gSugar: 5gVitamin A: 2090IUVitamin C: 24mgCalcium: 215mgIron: 3mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

One Comment

5 from 2 votes (1 rating without comment)

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