Mediterranean Orzo

5 from 3 votes

Get ready for a healthy, vegetarian, and simple one-pan meal! Our Mediterranean orzo recipe is packed full of flavor and nutrition. Perfect for weeknight dinners!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Side Dish

Cuisine: Greek

Diet: Vegetarian

Keyword: one-pan

Servings:

Calories: 466kcal

Author: Veronique Eichler

Equipment

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.

Nutrition