Greek Orzo Bake
photo by flower7
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 cup
- Serves:
- 4
ingredients
- 1 cup orzo pasta (1/2 lb)
- 1 cup feta cheese, crumbled (I used reduced fat and it was just fine)
- 6 kalamata olives, pitted and chopped
- 2 vine ripe tomatoes, seeded and diced
- 2 garlic cloves, minced
- 1⁄4 cup onion, chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon olive oil
- salt and pepper
directions
- 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!
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Reviews
-
Mmmmm this is outstanding! I can't seem to keep out of it LOL I used 6 oz orzo, 7 oz sheep & goat's milk feta (nice & strong so using less than 1 cup was OK), red onion (because it needed used), and 9 oz strawberry tomatoes on the vine because of the issues with larger tomatoes right now. I tasted before adding salt & because of the feta it did not need any but I did add a generous amount of fresh ground pepper. Thank you so much for this recipe - I will be making it again for sure!
RECIPE SUBMITTED BY
I live in NJ and work for a fun candy company. I love to cook and I often whip things up in my head on the way home from work. I try to keep it healthy, using lower fat/calorie alternatives without sacrificing on taste. I'd have to say my favorite cookbook is the one I've compiled myself with recipes from various magazines, family/friends, and this wonderful website!! In my free time I love to play golf, eat, drink and be merry!