Greek Baked Orzo: Your New Weeknight Obsession
Savor this easy Greek baked orzo with tender kale and vibrant red bell pepper for a delicious weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups kale, chopped
- 2 teaspoons dried oregano
- a pinch of red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons tomato paste
- 1 cup uncooked orzo
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until soft.
- Add the minced garlic, diced red bell pepper, chopped kale, dried oregano, red pepper flakes, and kosher salt. Sauté for another 5 minutes, or until the kale is wilted.
- Stir in the tomato paste and sauté for 1-2 minutes until fragrant.
- Add the uncooked orzo and 2 cups of chicken broth. Stir to combine and bring to a simmer.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Remove from oven. Stir in 2 tablespoons of butter, crumble 1/2 cup feta cheese over the top, and dust with fresh dill, a squeeze of lemon juice, and freshly ground black pepper. Enjoy!
Notes
- Use a good quality Greek feta cheese for the best flavor.
- Don't overcook the orzo; it should be al dente.
- Adjust the red pepper flakes to your preferred spice level.
- Fresh dill and lemon juice at the end are crucial for that authentic Greek taste. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the orzo; it should be al dente.
- Adjust the red pepper flakes to your preferred spice level.
- Fresh dill and lemon juice at the end are crucial for that authentic Greek taste. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.