Description
This Greek Baked Orzo is a flavorful and comforting dish that combines orzo pasta with tomatoes, feta cheese, and olives, baked to perfection in the oven. A Mediterranean-inspired one-pot meal that is both satisfying and delicious.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup orzo pasta, uncooked
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives, sliced
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté onions and garlic: In an oven-safe skillet or Dutch oven, heat olive oil over medium heat. Sauté the diced onion for 4–5 minutes until softened. Add minced garlic and cook for 1 minute.
- Add remaining ingredients: Stir in the diced tomatoes, broth, oregano, cinnamon, and red pepper flakes (if using). Bring to a simmer, then add the orzo. Season with salt and pepper.
- Bake: Cover the skillet with a lid or foil and transfer to the oven. Bake for 20–25 minutes until the orzo is tender and liquid is absorbed.
- Finish and serve: Remove from the oven, uncover, and gently stir in feta, olives, and parsley. Let it rest for 5 minutes before serving.
Notes
- For a heartier version, add cooked ground lamb or chicken before baking.
- You can also mix in baby spinach during the last 5 minutes of baking for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
