orzo recipe

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken - or chickpeas - and a topping of feta, lemon juice, and fresh dill.

Greek Baked Orzo

olive oil

onion,

garlic cloves,

red bell pepper, diced

kale, chopped

oregano

a tiny pinch of red pepper flakes

salt

tomato paste

orzo

can diced fire roasted tomatoes

chicken or chickpeas

broth

butter (optional)

feta and dill for topping (optional)

lemon squeezies

In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.

Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.

Add the tomato paste. Saute for 1-2 minutes. 

Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 

Bake for 10-15 minutes until the orzo is soft.

Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

I like the recipe but I would like to make it with non cooked chicken or chickpeas. Do you know what the nutitional values of the fat, protein, energy, etc might be?  Do you know how I can calculate this? Perhaps you can direct me to a website that calculates this? Thank you very much.

Look at all those beautiful colors! This recipe looks AMAZING, I can't wait to try it. Thank you for sharing!

OMG sooooo good! I just made this with chicken AND chickpeas. Didn’t need to adjust any of the other ingredients! Served it with mixed greens and some Rustica bread. 😋 Wish I could post my pic - it’s so pretty! 

I made this today using cooked chicken. It was delish! Thank you for coming up with these wonderful recipes!!

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This was delicious. Even my chick pea and kale hating hubby loves it! We topped it with the feta and lemon juice and are officially hooked. Zero complaints on this heart healthy dinner. Bonus, it reheats beautifully for lunch at work the next day :)

This is delicious!  Complex flavours for a quick dish and the fresh dill makes it pop

I made this on Sunday and it is really tasty! I used chickpeas + veggie broth so it's vegetarian, and it was really easy, makes a lot and is delicious! It's also hearty but not heavy, so it's been great to have the leftovers at lunch this week so far!

This was so delicious! This morning while my baby napped, I prepped to the point of simmering stovetop, then transferred to a baking dish and put it in the fridge. At dinner time, I added a little extra water, stirred it up, and baked in the oven for about 20 minutes. My 4 year old and 6 year old enjoyed it too!!

Can I use whole grain penne in this recipe? How should I adjust the cooking time. I loved it with orzo!! Just trying to go whole grain and can’t find whole grain orzo.

This recipe is outstanding! So flavorful. I bumped up the garlic, just because.. more garlic can never be a bad thing, but I'm so glad I stumbled upon this one. It's a keeper all the way! I may have gone back for seconds, but no shame here. Super healthful recipe, too! Thanks for sharing. :)

Wow! This is amazing and so easy to make. I made it with shredded chicken from the instant pot. 10/10! Will definitely be making again and again!

What can I say?  Soooo good &amp; soooo easy!
Thank you so much!

This was delicious, thank you! And I appreciate that it’s such an easily customizable recipe. I’ve remade this half a dozen times now, subbing 1/2 cup of the broth for red wine for some more flavor.

https://www.youtube.com/watch?v=Ot289sQeanw

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

Full recipe: https://pinchofyum.com/greek-baked-orzo

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One Pot Chicken, Vegetable &amp; Parmesan Orzo (Risoni)

garlic (, minced)

onion (, diced)

chicken thigh

diced vegetables ((carrots, peas, corn, capsicum/peppers, anything!))

orzo / risoni ((Note 1))

tbsp flour

(565 ml) milk (, any fat %)

(500 ml) chicken

baby spinach ((packed))

(75 grams) parmesan ((grated))

Salt and pepper

Parsley

Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.

Add garlic and onion, cook for 1 minute.&nbsp;

Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).

Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.

Add risoni/orzo, stock and milk, then stir well.

Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).

Add parmesan and spinach, stir through. Add salt and pepper to taste.

Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.

Serve, garnished with parsley and more parmesan if desired!

This light chicken meatball and orzo broth serves as a hearty midweek meal while being much lower in fat than a classic meatball recipe. Or, for a slightly different take on this brothy soup, check out our chicken, kale and pesto soup. 

Chicken meatball and orzo broth

British free-range chicken sausages, skin removed (see tip)

Finely grated zest ½ lemon

tbsp finely grated parmesan

breadcrumbs

chicken stock

dried porcini mushrooms

leek,

orzo pasta

purple sprouting broccoli

1 Mix the sausagemeat, parsley, lemon zest, 2 tbsp of the parmesan, the breadcrumbs and some salt and black pepper in a medium bowl. Form into 16 equal-size meatballs.

Heat the oil in a frying pan, set over a medium-high heat and fry the balls for 4-5 minutes until lightly golden, then set aside. 3 Bring the stock to a simmer in a medium pan and add the porcini mushrooms. Cook for 7 minutes over a low heat, then add the leek and meatballs for 3 minutes more.

Meanwhile, cook the orzo in a separate pan of salted boiling water according to the packet instructions, adding the broccoli for the final 3 minutes. Drain, rinse under cold water, then add to the stock and meatballs and serve with the remaining parmesan on top.

Super easy Mediterranean-style orzo recipe with zucchini and chickpeas in a tasty, garlicy, chunky tomato sauce. Fresh mint and toasted pine nuts are the perfect finishing touch. Serve this as a simple vegetarian main or as a side next to your favorite protein.

Easy Orzo Recipe with Zucchini and Chickpeas

Salt

Extra virgin olive oil (I used Greek Private Reserve)

lb zucchini (about 3 medium zucchini), diced

garlic cloves, minced

oz canned diced tomatoes (or 5 medium tomatoes, diced)

oz canned chickpeas, drained and rinsed (or 2 cups fully cooked chickpeas)

Black pepper

tsp sweet paprika

tsp coriander

tsp cumin

mint leaves, chopped

lemon

pine nuts (I used more than 1/2 cup), optional

Cook orzo pasta according to package instructions (I cooked mine in 3 qt salted boiling water for about 9 minutes). Drain, keeping about 1/2 cup of the cooking water. Set aside

In a large braiser or heavy pan like this one, heat 4 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini; raise heat if needed and saute for about 5 minutes or so. Season with a little salt.

Now add garlic, diced tomatoes, chickpeas, and spices. Add the reserved pasta water. Stir to combine. Bring to a boil for 5 minutes, then lower heat, cover and let simmer for 10 to 15 minutes or so.  (Occasionally check and stir together, making sure to add a little bit of liquid if needed.)

Uncover, stir in already cooked orzo pasta. Add lemon juice and stir again. Cook briefly until pasta is just warmed trough (a minute or 2.)

Remove from heat and stir in fresh mint. Top with lots of toasted pine nuts. Enjoy!

Looks so delicious and festive! I love the combination of zucchini and chickpeas - delicious!

I had orzo at the STL greek festival and absolutely loved it! So glad that I can make it myself now.

I made this recipe tonight but instead of using orzo, I used farro!!!  Didn’t have mint so I used basil it was delicious!!!!!

I've cooked this for the first time this week and had it hot as a main meal, reheated as a side and cold as a salad bulked out with some extra raw vegetables and a little cooked ham. Its really very adaptable and tasty and i'll definitely be doing it again. The pine nuts add some much needed crunch to the dish and I also thought something a little salty, the ham or some parmesan benefits it as well. Next time if I remember I'm planning to add some anchovies to the courgettes as they cook because I think that would taste fantastic too.

Wonderful! I used pasta shells since I didn't have orzo. It was a bit like a Greek minestrone :)

This easy One-Pot Basil and Tomato Orzo Recipe&nbsp;is perfect for busy weeknight meals. It's flavorful, satisfying, and it's ready in 30 minutes or less!

One Pot Tomato Orzo Recipe

red pepper

orzo pasta (, uncooked)

dry white wine

tomatoes (, canned)

vegetable broth (, low sodium)

capers

basil (, chopped (sub with parsley))

Heat olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is lightly browned.

Add the orzo and stir to coat well. Cook for 1-2 minutes to lightly toast the orzo and incorporate flavors. Move around occasionally to prevent sticking.&nbsp;

Pour in the white wine and cook until the liquid mostly cooks down. About 1-2 minutes.

Now add the diced tomatoes (with juices) and simmer for 2-3 minutes.&nbsp;

Add the vegetable broth and salt. Turn heat up to get it boiling. Once boiling, turn heat down to maintain a low simmer. Cover and cook for 7-10 minutes or until liquid has mostly cooked down and orzo is tender. Stir often to prevent sticking. Uncover the last few minutes of cook time.&nbsp;

Remove from heat and add the capers and fresh basil. Stir to combine. Taste for seasoning and add more if needed.  Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up. Serve with vegan parmesan and fresh-cracked pepper. Enjoy!

https://embed.mediavine.com/videos/u6mj93gntt9xi8itrcou

This easy One-Pot Basil and Tomato Orzo Recipe is perfect for busy weeknight meals. It’s flavorful, satisfying, and it’s ready in 30 minutes or less!

One-Pot Basil and Tomato Orzo

One Pan Creamed Corn Orzo with Shrimp celebrates summer produce in an easy weeknight dinner. This one-skillet meal is kid-friendly and ready in 30 minutes.

One Pan Creamed Corn Orzo with Shrimp

shrimp

kosher salt (divided)

tsp. black pepper (divided)

cayenne pepper

Tbsp. olive oil

unsalted butter

corn kernels (from 4 shucked ears of corn)

onion

poblano pepper (seeds and ribs removed, finely chopped)

garlic

dry orzo

vegetable broth

coconut milk

thyme

basil

Place shrimp in a bowl and season with 1/2 tsp. of the salt, 1/4 tsp. black pepper, and cayenne pepper; toss to coat.

Heat oil in a large high-sided skillet over medium-high. When oil begins to smoke and working in batches if needed, add shrimp; cook, turning once, until lightly charred around the edges, about 2 minutes per side. Transfer to a plate and reduce heat to medium.

Add butter to pan. Once melted, add corn, onion, poblano pepper, and garlic; cook until onion is translucent and mixture is fragrant, 4 to 5 minutes. Add orzo and remaining 1/2 tsp. salt and black pepper; cook 1 minute; stirring often. Add broth, coconut milk, and fresh thyme; simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes or according to package instructions. Add shrimp back to pan and garnish with basil.

Mexican Beef and Rice One - Pot Meal

beef

yellow onion, diced

brown rice

tsp salt

garlic powder

tsp chili powder

chicken broth

salsa

corn, drained

can black beans, drained and rinsed

cherry tomatoes, sliced

Mexican style cheese

To a large pot or dutch oven over medium high heat add the ground beef and onion break the ground beef up and cook it through. Once cooked remove any grease in your pot.

Stir in the rice. Stir in the seasoning, broth, salsa, corn, black beans, stir well simmer on a low heat covered for 15-20 minuets (stirring occasionally) or until the rice is tender.

Stir in the cherry tomatoes and cheese once the cheese melts enjoy with your favorite taco toppings.

Sausage and Tomato Gnocchi

lb Italian sausage

white onion, diced

Italian seasoning

tsp pepper

tbs minced garlic

heavy cream

tomatoes

potato gnocchi

spinach

mozzarella cheese

To a large pot or dutch oven over medium heat add the onion, sausage, seasonings, and minced garlic break the sausage up and cook it through. Once cooked remove any grease in the pot. Stir in the heavy cream, diced tomatoes, gnocchi, and spinach simmer for 12-15 minutes stirring frequently.

Stir in the mozzarella cheese. Once it melts down enjoy!

Ham and Noodle One Pot meal

lb precooked ham steak, diced

parsley

all purpose flour

milk

dry penne pasta

sweet peas

parmesan cheese

To a large pot or dutch oven over medium heat add the oil once hot add in the onion and ham cook stirring frequently for 5-7 minutes or until the ham is a nice golden color.

Stir in the minced garlic, and all of the seasonings. Stir in the flour for 1 minute so it no longer appears as white. Slowly stir in the broth *Make sure do stir it in slowly so no clumps appear* stir in the milk bring this up to a simmer then add in the pasta. Simmer for 15-20 minutes or until the pasta is cooked while simmering if the liquid line gets too low add in 1/2 cup of water in at a time until the pasta becomes tender.

Stir in the frozen peas and let them simmer in the pot for 2-3 minutes. Stir in the parmesan cheese. Enjoy!

https://www.juliapacheco.com/sausage-and-tomato-gnocchi/

Southwestern Black Bean Skillet 

tbs taco seasoning

can corn, drained

Rotel

To a large skillet or dutch oven over medium heat add the oil once hot add the pepper and onion in cook the vegetables for about 7 minutes or until they get soft.

Stir in the minced garlic for 20 seconds so it becomes fragrant. Add in the seasoning, and orzo stir well. Add in the black beans, corn, broth, and Rotel stir well cover with lid and let simmer on low for 15-20 minutes stirring frequently until the orzo is tender.

Stir in the cheese once it melts down enjoy this dish with your favorite taco toppings.

One Pot Cheesy Chicken Parmesan 

lb chicken breast, cubed

onion powder

dry rigatoni pasta

marinara sauce

mozzarella cheese, shredded

To a large skillet or dutch oven over medium heat add the oil once hot add the cubed chicken, and all of the seasonings in. Stir well and let the chicken cook through.

Stir in the minced garlic. Now add in the pasta, marinara sauce, and chicken broth stir well and let simmer covered for 15-20 minutes string occasionally until the pasta is tender. Stir in the cheese and enjoy!

We’re in love with this easy orzo pasta recipe. There’s quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!

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Top 23 orzo recipe recipes from across the web

The most viewed orzo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Ham and Noodle One Pot meal

Southwestern Black Bean Skillet

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The most viewed orzo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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