Greek Orzo Skillet with Tomatoes and Feta

• 1 cup orzo
• 2 cups low-sodium chicken or vegetable broth
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced

Steps

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. 2 Add orzo and toast for 2-3 minutes until golden.
3. 3 Stir in minced garlic and oregano, cooking for another minute.
4. 4 Pour in broth, bring to a simmer, and cook covered for 8-10 minutes until orzo is tender.
5. 5 Stir in cherry tomatoes and cook for 3-4 minutes until they start to soften.
6. 6 Remove from heat and gently fold in cucumber, feta, parsley, salt, and pepper.
7. 7 Drizzle with remaining olive oil before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add a handful of pitted Kalamata olives for extra briny flavor.
• Toss in some spinach or arugula for a leafy green boost.

Substitutions

• Substitute orzo with Israeli couscous for a gluten-free option.
• Use fresh dill instead of parsley for a different aromatic touch.

Pairings

• Serve with a crisp white wine like Assyrtiko.
• A squeeze of lemon adds a refreshing zing.

Nutrition

Tips

• For a smoky twist, add a pinch of smoked paprika with the oregano.
• If you like your veggies extra soft, sauté the cucumber with the orzo for a minute or two before adding the broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with extra broth to restore moisture.

Serving Suggestions

• Pair with a fresh Greek salad and warm pita bread.
• Perfect alongside grilled chicken or fish for a heartier meal.

FAQ