Easy Greek Orzo

5 from 2 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Lunch/Dinner, Side Dish

Cuisine: Mediterranean

Diet:

Servings:

Calories: 496kcal

Author: Allie Petersen

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