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Hey there, foodies! Looking for a quick and easy one-pot recipe that’s as delicious as it is nutritious? Then you’re in the right place! Our Mediterranean orzo will make your taste buds dance and your belly full. It’s hearty, filling, and perfect for those busy weeknights. And the best part? It can be a main meal or a side dish!
Ingredients
- Whole wheat orzo pasta: Not just any pasta, this is the star of our show! It’s not a grain, it’s pasta. And it’s my husband’s favorite whole grain pasta!
- Canned chickpeas: These little guys add protein and fiber, making this dish extra satisfying.
- Extra virgin olive oil: For that rich, silky texture and a dose of healthy fats.
- Onion & Garlic: The dynamic duo that brings a depth of flavor to any dish. Plus, they’re packed with antioxidants.
- Red bell pepper: Adds a pop of color and a sweet crunch, not to mention a boost of vitamin C.
- Oregano & Red pepper flakes: A sprinkle of these gives our dish a Mediterranean kick!
- Fire roasted canned tomatoes & Tomato paste: These bring a smoky, tangy twist to the mix. So yum!
- Kale: For a green, nutrient-packed punch. Hello, vitamins A, K, and C!
- Feta Cheese: A sprinkle of this gives a creamy, tangy finish. Plus, it’s a good source of calcium.
- Dill: This herb adds a fresh and bright flavor.
- Vegetable broth: Keeps everything moist and flavorful while cooking!
- Kosher Salt & Fresh ground pepper: To taste, for that perfect seasoning.
- Lemon (optional): A squeeze on top makes all the flavors pop!
How to Make Mediterranean Orzo:
This easy one-pot recipe comes together quickly. Preheat, sauté, simmer, bake, and serve! For the detailed step-by-step process, check out the full recipe below.
Recipe Tips and Substitutions:
- In case you’re using regular canned tomatoes, consider adding a ½ tsp of smoked paprika. This will substitute the distinct smoky flavor of fire-roasted tomatoes.
- If you want to give your oven a break, try finishing up on the stove top. Simply cover your pan and let it simmer until your orzo achieves that perfect al dente texture – about a 10-minute process. Just a quick note though – this method may result in a slightly uneven cook, leading to a softer, more mush-like texture. But remember, it’s all part of the culinary journey!
- If you’re a fan of melted feta, sprinkle some on top of the dish and pop it back into the oven for a minute. The result? A delectably gooey feta topping to die for!
Serving Suggestions:
Serve this Mediterranean orzo with a simple green salad or some roasted veggies like cauliflower, broccoli, carrots, or zucchini. It also pairs well with a refreshing broccoli salad.
Storage Instructions:
Leftovers? No problem! Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
Variations:
Love to experiment? Feel free to mix things up! You can swap the chickpeas for white beans, cooked chicken, or even some shrimp. Amp up the veggie content with zucchini, or switch out the red bell pepper for its yellow or orange counterparts for a splash of color. Not a fan of kale? Try Swiss chard or spinach instead. Dill can also make way for parsley or basil depending on your preference. And if you’re following a vegan diet, simply skip the cheese!
For an additional flavor kick, toss in some olives or capers. With this recipe, there’s no limit to your kitchen creativity!
Conclusion:
So there you have it! An easy one-pot recipe for a delicious and healthy Mediterranean orzo. It’s a weeknight lifesaver that’s sure to impress. Enjoy!
More Favorite Recipes:
If you loved this, check out more of our easy and healthy recipes. Happy cooking!
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Mediterranean Turkey Meatballs
Quinoa, chickpea and fennel salad
Mediterranean Orzo
Equipment
- 5 quart saute pan oven proof
Ingredients
- 8 oz Whole wheat orzo pasta
- 1 can Chickpeas (15 oz can, drained and rinsed)
- 2 tbsp Extra virgin olive oil (plus extra for drizzling on the plate)
- 1/2 cup Onion diced (about 1/2 a small onion)
- 3 cloves Garlic minced
- 1 Red bell pepper diced
- 1 pinch Red pepper flakes
- 2 tsp Dried oregano
- 2 tbsp Tomato paste
- 1 can Fire roasted diced tomatoes (15 oz can)
- 2 cups Kale chopped
- 2-1/2 cups Vegetable broth
- 2 oz Feta cheese crumbled
- 1/4 cup Fresh dill
- Kosher salt to taste
- Fresh ground pepper to taste
- Fresh squeezed lemon juice (optional)
Instructions
- Set your oven to preheat at 400F.
- In an oven-safe 5 quart sauté pan, deep cast iron skillet, or Dutch oven, heat 2 tbsp of olive oil. Add onion into the pan with a pinch of salt and sauté for 5 minutes until it turns translucent.
- Add in garlic and let it cook for an additional minute.
- Toss in diced bell pepper, oregano, and red pepper flakes, cooking until the bell pepper has softened.
- Stir in tomato paste, canned tomatoes, and chopped kale, cooking for a couple more minutes until the kale wilts.
- Pour in broth, add orzo and chickpeas, and bring the mixture to a simmer.
- Transfer the uncovered pan to the preheated oven, baking for about 10 minutes until the orzo is al dente.
- Taste and add more salt to your taste if needed.
- Serve hot, garnished with crumbled feta, dill, fresh ground pepper, and a squeeze of fresh lemon juice or a drizzle of extra virgin olive oil.
Notes
- In case you’re using regular canned tomatoes, consider adding a ½ tsp of smoked paprika. This will substitute the distinct smoky flavor of fire-roasted tomatoes.
- If you want to give your oven a break, try finishing up on the stove top. Simply cover your pan and let it simmer until your orzo achieves that perfect al dente texture – about a 10-minute process. Just a quick note though – this method may result in a slightly uneven cook, leading to a softer, more mush-like texture.
- If you’re a fan of melted feta, sprinkle some on top of the dish and pop it back into the oven for a minute.
Truly delicious as a main course or as a gourmet side dish (orzo I think!!! 😂)