One-Pan Greek Orzo with Tomatoes and Feta

But first, a big congratulations to the winner of my Summer Grilling Giveaway – Nicole-Lynn! Thank you to all who took the time to enter and share some yummy inspiration with me.

I might be a nervous flyer, and basically loathe the whole act of getting to my faraway destination, but I love to travel. Specifically, I love to explore and adventure around. When you’re with me, it’s all about seeing/tasting/photographing as much as possible… with a little relaxation thrown in.

Top destination on my list lately? Greece.

Well, not so lately – I’ve wanted to do as the Greeks do for quite some time, actually. Climb through those beautiful white walls, slurp on fresh seafood and swim in the turquoise sea. Until the opportunity arises, though, I’ll keep cooking up Greek feasts at home. In my book, there’s no cuisine more scrumptious and summery-fresh!

We love this buttery, lemony orzo with grilled chicken and fish for an easy Mediterranean-inspired meal. Toss a big green salad and glass of wine alongside, and you have a delicious dinner for weeknights or weekend guests. This orzo is wonderfully creamy, fresh and flavorful, with a citrusy kick that pairs perfectly with your favorites from the grill.

We can’t get enough of this yummy Greek goodness!

All you need is a handful of basic ingredients for this beautiful dish. Your orzo bubbles right in the skillet, then you add in the good stuff (garlic, butter, tomatoes) and sizzle ‘em up until soft. Off the heat, squeeze in your fresh lemon and stir in healthy handfuls of grated Parmesan and feta. Pretty it up with a sprinkle of parsley, and opa!  (Sorry, I couldn’t resist.)

Dinner is served.

PrintPrint Recipe

One-Pan Greek Orzo with Tomatoes and Feta

Yield: Serves 4 to 6

Ingredients:

3 cups chicken broth
1 1/2 cups dried orzo
1/4 cup butter
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
Juice of 1 lemon
Sea salt and freshly cracked pepper, to taste
1/2 cup freshly grated Parmesan
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Directions:

In a large skillet, bring chicken broth to a boil over medium-high heat. Once boiling, add orzo and cook according to package directions (usually 9-10 minutes), stirring occasionally. If needed, add more chicken broth or water while cooking orzo.

Once orzo is fully cooked, reduce heat to medium-low and add butter. Stir until melted. Add garlic and tomatoes; cook for 5 minutes, stirring occasionally, until slightly softened. Remove from heat and add lemon juice. Season with salt and pepper. Stir in grated Parmesan, crumbled feta and parsley.

Serve and enjoy!

      

24 Responses to “One-Pan Greek Orzo with Tomatoes and Feta”

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    1
    Jules @ WolfItDown — July 30, 2014 @ 2:10 am

    Ahh Greze, I’m the same, I’d love to go there! I was thinking to ask my sister if she wanted to join me on a trip next year, that’d be lovely :)

    That orzo salad looks beautiful, so full of colour, mmm ^ ^ I hope the week has treated you well so far :) x

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    Jules @ WolfItDown — July 30, 2014 @ 2:11 am

    Greece* even, haha gosh it’s still fairly early over here, apologise :P x

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    Marie @ Little Kitchie — July 30, 2014 @ 6:44 am

    Can’t imagine a more perfect summer meal!

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    Kitchen Belleicious — July 30, 2014 @ 7:18 am

    i love the ease and convenience of a one pot meal. Makes my life easier and feeds my family with deliciousness. This looks great

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    Sues — July 30, 2014 @ 7:39 am

    Greece is a dream vacation for me, too! For now, I might just have to make this meal and pretend I’m there :)

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    Peter — July 30, 2014 @ 7:50 am

    Wow I Adore you for this, take it from a Greek guy :) i have a question for you also .Once the orzo is cooked do you drain out the water to add the butter or would the water be “evaporated” already? Thanks in advance

    • Georgia — July 30th, 2014 @ 9:24 am

      Hi Peter – No need to drain the orzo unless there’s excess liquid after it’s fully cooked. In that case, strain it with a fine mesh sieve and add back to the pan.

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    Bianca @ Confessions of a Chocoholic — July 30, 2014 @ 9:27 am

    Greece is on my list too! I’d love a big bowl of this.

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    John@Kitchen Riffs — July 30, 2014 @ 10:18 am

    The Greek islands are wonderful — my favorite part of Greece. Love this dish — reminds me of being there! Thanks so much.

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    Avilene — July 30, 2014 @ 11:19 am

    We will definitely have to try your recipe, because your recipes never disappoint and they tend to be added to our rotation of regular meals!

    I make orzo similar to this and it is probably my boyfriends favorite lunch dish. We never have leftovers.

    I cook the orzo in chicken broth, then I cube chicken apple sausage and brown it in skillet. Once the sausage is browned and slightly crispy, I add chopped spinach and cherry tomatoes cut in half, let those veggies wilt a bit and I add sundried tomato & basil feta cheese! Lastly I mix the orzo (undrained) with the sausage and it is heaven! You don’t even need any extra seasonings, the sundried tomato basil feta cheese is the hero of the dish, doesn’t taste the same with regular feta.

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    Laura (Tutti Dolci) — July 30, 2014 @ 4:39 pm

    Yes please to one pan and those fab Greek flavors!

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    Katrina @ Warm Vanilla Sugar — July 30, 2014 @ 4:52 pm

    This orzo looks so good!! Love the recipe :)

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    Maureen | Orgasmic Chef — July 30, 2014 @ 5:04 pm

    If you look up perfect summer meal – this would be the result. It looks fantastic.

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    Shikha @ Shikha la mode — July 30, 2014 @ 5:32 pm

    I like orzo but I never make it…until now!

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    Gaby — July 30, 2014 @ 7:46 pm

    This looks awesome- totally my kind of summer meal!

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    Choc Chip Uru — July 30, 2014 @ 7:53 pm

    What a delicious orzo recipe, I love the Greek salad-esque twist to the flavour!

    Cheers
    Choc Chip Uru

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    Anna (Hidden Ponies) — July 31, 2014 @ 9:29 am

    Love anything that gets made in one pot, and feta cheese makes everything even better! Beautiful way to use orzo!

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    Tracy | PeanutButter and Onion — July 31, 2014 @ 10:12 am

    I am currently wheat free, and this is my dinner tonight!

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    Mindy — August 1, 2014 @ 7:35 am

    Quick, easy, and full of taste. What’s not to love!

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    Angel Reyes — August 1, 2014 @ 3:25 pm

    Wow! I’m seriously intrigued. Looks wonderful.

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    Ramona — August 3, 2014 @ 7:43 am

    One pan dishes are my favorite on those days when I just don’t want to be in the kitchen. I love all the Greek flavors you have going on here. :)

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    S — August 5, 2014 @ 9:59 am

    Anyway to make this vegetarian without chicken broth?

    • Georgia — August 5th, 2014 @ 12:43 pm

      You can substitute with either vegetable broth or water.

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    Ashley — August 18, 2014 @ 7:17 pm

    Made this as a side dish this evening. It was absolutely delicious. I can’t wait to have the leftovers for lunch tomorrow!!!

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