Bowl of Greek orzo with feta

Greek Orzo

by
Bowl of Greek orzo with feta

Greek Orzo

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 2
Calories 556 kcal

Ingredients
  

  • 450 g tomatoes quartered
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic
  • 1 red pepper diced
  • 36 g kale chopped
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • 1 tsp kosher salt
  • 3 tbsp tomato puree
  • 90 g uncooked orzo
  • 400 g tin chickpeas rinsed and drained
  • 400 ml chicken stock
  • 40 g feta cheese

Instructions
 

  • Preheat oven to 200℃. Roast the tomatoes for 30-40 minutes. Once roasted, optionally lightly char the skins with a kitchen torch.
  • Meanwhile, heat the oil over medium heat in a large oven-safe frying pan. Sauté the onion until soft (5 minutes).
  • Add the garlic, pepper, kale, oregano, dill & salt. Continue to cook until the kale is wilted, around 5 minutes.
  • Add the tomato puree and cook for another 1-2 minutes.
  • Add the roasted tomatoes, orzo, chickpeas and stock. Bring to a simmer, then bake in the oven for 10-15 minutes.
  • Crumble over the feta to serve.