Orzo Baked With Greek Cheeses Recipes

ORZO BAKED WITH GREEK CHEESES

Steps:

• Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2-quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes.

ONE-POT GREEK ORZO (KRITHARAKI) WITH TOMATOES AND FETA

Steps:

• Place a medium-sized pot over medium heat and add the olive oil. To the pot, add the chopped onion and cook for two minutes until the onions are translucent. Add the garlic and the carrot and stir in the salt and pepper. Cook until the vegetables are soft and only lightly browned.
• Add the orzo and stir to coat with the olive oil and vegetables. Pour the hot stock over the orzo, then add the cinnamon stick, the bay leaf, and the oregano. Next, stir in the tomato passata.
• Bring the mixture to a simmer and reduce the heat to medium-low. Partially cover the pot and cook for about 10-15 minutes, stirring every now and then to make sure that the orzo does not stick to the bottom of the pot. Check to make sure that there is still plenty of sauce in the pot and the orzo is fully cooked. If needed, add a little more hot water to loosen it up. Check the seasoning and adjust as needed.
• Remove from the heat. Cover with a clean kitchen towel and let it sit for 5 minutes. This will allow the orzo to absorb some of the extra sauce. Remove the cinnamon stick and the bay leaf.
• Serve in shallow bowls, with some crumbled Greek Feta and a drizzle of fresh extra virgin olive oil.

BAKED ORZO AND PARMESAN CHEESE

Steps:

• Melt the butter in a saucepan over medium heat.
• Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
• Add in the orzo; stir constantly/cook 1 minute longer.
• Add in broth, salt and pepper to taste; bring to a boil.
• Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
• Add in Parmesan and parsley; stir.
• Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.

GREEK ORZO BAKE

Steps:

• Preheat oven to 325.
• Cook Orzo until al dente.
• While the orzo is cooking, sauté onion and garlic until softened.
• Stir in tomatoes and cook for 2-3 minutes.
• Turn off heat.
• Add the olives, oregano and basil to the pan and mix well.
• Add the drained orzo, crumbled feta cheese, olive oil and stir.
• Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much).
• Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes.
• Remove, serve and enjoy!

GREEK ORZO WITH FETA

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.