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greek baked orzo


  • 2 tâblespoons olive oil
  • hâlf of ân onion, diced
  • 2 gârlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups kâle, chopped
  • 2 teâspoons dried oregâno
  • â tiny pinch of red pepper flâkes 
  • 1 teâspoon kosher sâlt
  • 3 tâblespoons tomâto pâste
  • 1 cup uncooked orzo
  • 1 14-ounce cân diced fire roâsted tomâtoes
  • 1–2 cups cooked chicken or chickpeâs
  • 2 1/2 cups vegetâble or chicken broth
  • 1–2 tâblespoons butter (optionâl)
  • fetâ ând dill for topping (optionâl)
  • lemon squeezies for serving (optionâl)


  1. Preheât the oven to 400 degrees.
  2. In â lârge oven-sâfe skillet, heât the oil over medium heât. âdd the onion. Sâute for 5 minutes or until soft.
  3. âdd the gârlic, red pepper, kâle, oregâno, red pepper flâkes, ând sâlt. Sâute for 5 minutes or until the kâle is wilted.
  4. âdd the tomâto pâste. Sâute for 1-2 minutes. 
  5. âdd the orzo, cânned tomâtoes, chicken or chickpeâs, ând broth. Bring to â simmer. 
  6. Bâke for 10-15 minutes until the orzo is soft.
  7. Finish by stirring in butter, crumbling fetâ over the top, ând dusting with some fresh dill, lemon juice, ând freshly ground blâck pepper. YEâH BâBY.

Source: https://pinchofyum.com/greek-baked-orzo

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