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Friday, April 29, 2011

Chew on This | Feta Herbed Orzo

Orzo is pasta, shaped like rice, big fat rice.  I love to use orzo for side dishes because it's so versatile. This dish is a mouthwatering blend of orzo, herbs, feta and a squeeze of lemon.  Serve it hot or cold, with meat, poultry or fish.

This is what you will need:
Orzo, onions, garlic, chicken broth, basil, parsley, oregano, olive oil, lemon, fresh dill, feta, and salt and pepper.

Prepare the orzo per the package directions.  Drain thoroughly.

Drop the onions and garlic into 3 T of olive oil and sauté until translucent.

Add all the yummy dry seasonings and the fresh dill. Add your chicken broth now too.

In goes the orzo-give a little toss.

Add a little squeeze of lemon.

Time to add the feta. I do love feta, and prefer French or Bulgarian feta because they're so creamy.  Crumble at least 6 ounces and stir it into the warm orzo-it almost melts.

Transfer to a serving bowl and add a sprig of dill for garnish.  This flavorful dish would be a great addition to almost any protein. And just delicious on its own!  


Here is the Recipe:

 Feta Herbed Orzo

8 ounces orzo pasta
3 T olive oil
1/2 to 3/4 cup onion, finely chopped
3 cloves garlic, finely minced 
1/2 cup chicken broth
1//4 t basil
1/2 t oregano
1 T parsley
1 T fresh dill
1/2 lemon, or more to taste
1/2 salt
1/4 t pepper
6 ounces feta, crumbled
Optional: sprig of dill for garnish

Cook orzo according to the directions on the package.  Drain and cool.

In a large skillet, over medium heat, add the olive oil and sauté the chopped onions and minced garlic until translucent.  Add the 1/2 cup of chicken broth and the dry seasonings.  Add the fresh dill.  Stir to blend. 

Squeeze in the juice of 1/2 lemon (or more to taste) and the crumbled feta.  Blend.  Adjust  seasonings and transfer to a serving bowl.  Garnish with optional sprig of dill.  Can be served hot or cold.

1 comment:

  1. oh this looks great! i wonder if it would work well with quinoe?