GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
PARMESAN HERBED ORZO
Steps:
- Cook orzo as directed on package.
- In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.
EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA
Steps:
- Preheat the oven to 400° F.
- Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
- Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
- Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.
HERBED ORZO WITH FETA
Rice-shaped orzo pasta is tossed with fresh herbs, lemon, cucumber and feta.
Provided by Ina Garten
Categories cheese,dinner,herbs,pasta
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
ROASTED VEGETABLES WITH FETA AND ORZO
Make and share this Roasted Vegetables With Feta and Orzo recipe from Food.com.
Provided by Christines Yellow K
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper.
- Roast vegetables for approximately 20 to 25 minutes, or until tender.
- While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions).
- When vegetables are roasted, remove garlic cloves and set aside.
- Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
- In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing.
- Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste.
- Serve warm or cold. (I prefer warm!).
Nutrition Facts : Calories 447.9, Fat 21.1, SaturatedFat 6.6, Cholesterol 26.8, Sodium 349.9, Carbohydrate 51.5, Fiber 3.6, Sugar 7.2, Protein 13.5
CREAMY ORZO WITH FETA
Another winner from Lucy Waverman, who says: "Orzo is pasta shaped like rice. It cooks quickly and doesn't go mushy. I prefer the feta to be Greek but any will do." It's super fast, and quite filling. We loved this, hope you do too! :)
Provided by Leslie
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil on high heat. Stir in orzo and cook for 5 minutes or until tender. Drain, return to pot.
- Mix in butter, feta, mint and pepper. Keep warm and stir in cream just before serving.
Nutrition Facts : Calories 386, Fat 16.9, SaturatedFat 10.9, Cholesterol 59.5, Sodium 489.2, Carbohydrate 44.6, Fiber 1.9, Sugar 3.2, Protein 13.4
HERBED ORZO
Categories Herb Pasta Side Lemon Fall Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
- 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.
ORZO WITH FETA, CUCUMBER AND TOMATO
Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.
Provided by Michaelc
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
- Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g
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