Creamy Greek Orzo: A Satisfying Vegetarian Comfort Dish
Enjoy a comforting bowl of creamy Greek Orzo, a quick and satisfying vegetarian dish bursting with Mediterranean flavors.
Equipment
- Large pot
Ingredients
For the Pasta
- 1 cup Orzo Can be replaced with ditalini if needed
For the Cooking Base
- 2 tablespoons Olive Oil Provides rich, healthy fats
- 2 cloves Garlic Minced, adds aromatic depth
- 1 small Onion Diced, can substitute with shallots or leeks
For the Greens
- 2 cups Spinach Fresh or frozen, thaw and drain if frozen
For the Creamy Finish
- 0.5 cup Feta Cheese Crumbled, try goat cheese for a twist
- to taste Dill Fresh or dried, fresh is best
For Cooking Liquid
- 3 cups Chicken Broth Or vegetable broth, enhances flavor
For Brightness
- 1 tablespoon Lemon Juice Adjust to taste
Instructions
Cooking Instructions
- In a large pot, warm the olive oil over medium heat.
- Add the diced onions and minced garlic. Sauté for about 3-4 minutes until soft and fragrant.
- Gently fold in the orzo, stirring for 1-2 minutes to toast it.
- Pour in the chicken or vegetable broth, bring to a boil while stirring.
- Reduce heat to low, cover, and let simmer for about 8-10 minutes until orzo is tender.
- Toss in fresh spinach, crumbled feta, dill, and lemon juice. Cook for an additional 2-3 minutes.
- Taste and adjust seasoning with salt and pepper as needed. Serve warm.
Notes
Garnish with extra feta and fresh dill for presentation. Store leftovers in an airtight container in the fridge for up to 3 days.