Best 20 Mediterranean Orzo Recipes

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Prepare to embark on a culinary adventure as we delve into the delectable world of Mediterranean Orzo. Originating from the sun-soaked shores of the Mediterranean, this versatile grain has captivated taste buds for centuries with its delightful texture and ability to absorb the vibrant flavors of fresh herbs, tangy citrus, and savory spices. Join us as we uncover the secrets behind crafting the perfect Mediterranean Orzo dish, exploring variations that range from hearty main courses to light and refreshing salads. Get ready to be inspired by a symphony of flavors and textures that will transport you to the heart of the Mediterranean.

Here are our top 20 tried and tested recipes!

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  • Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  • Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

MEDITERRANEAN PORK AND ORZO



Mediterranean Pork and Orzo image

On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds pork tenderloin
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

Steps:

  • Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

MEDITERRANEAN SHRIMP ORZO SALAD



Mediterranean Shrimp Orzo Salad image

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. -Ginger Johnson, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) orzo pasta
3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
3/4 cup finely chopped red onion
1/2 cup pitted Greek olives
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
3/4 cup Greek vinaigrette

Steps:

  • Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 397 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

MEDITERRANEAN ORZO CHICKEN SALAD



Mediterranean Orzo Chicken Salad image

On hot days, I pull out this recipe for a cool supper. The lemon dressing is so refreshing. If you have it, used grilled chicken. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 cups uncooked whole wheat orzo pasta
2 cups shredded rotisserie chicken
10 cherry tomatoes, halved
1/2 cup crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped sweet onion
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried oregano

Steps:

  • Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges

EASY MEDITERRANEAN ORZO SALAD



Easy Mediterranean Orzo Salad image

This salad is an incorporation of a variety of Mediterranean ingredients with a light lemon sauce to bind it all together. Feel free to substitute ingredients for a more customized salad. Due to many ingredients I've listed having a naturally salty flavor, I've refrained from the addition of salt.

Provided by thedailygourmet

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 8

½ cup uncooked orzo pasta
1 ½ teaspoons lemon-infused olive oil
¼ cup sliced black olives
¼ cup marinated artichoke hearts, drained and chopped
¼ cup canned chickpeas
¼ cup roasted red peppers, drained and chopped
2 tablespoons toasted pine nuts
2 tablespoons ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
  • Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 25 g, Cholesterol 4.2 mg, Fat 7 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 255.6 mg, Sugar 1.7 g

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS



Mediterranean Chicken and Orzo Salad In Red Pepper Cups image

This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!

Provided by geranium

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 1h1m

Yield 4

Number Of Ingredients 16

½ pound uncooked orzo pasta
¼ cup olive oil
⅓ cup red wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon dried basil
¾ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grape tomatoes, cut in half
¼ cup black olives, cut in half lengthwise
2 ounces crumbled feta cheese
1 grilled chicken breast half, diced
2 red bell peppers, cut in half lengthwise and seeded
4 sprigs fresh oregano

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 52.3 g, Cholesterol 30.9 mg, Fat 19.9 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 4.6 g, Sodium 579.9 mg, Sugar 4 g

MEDITERRANEAN CHICKEN ORZO



Mediterranean Chicken Orzo image

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here's a bonus: Leftovers reheat really well! -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth
2 medium tomatoes, finely chopped
1 cup sliced pitted green olives
1 cup sliced pitted ripe olives
1 large carrot, finely chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons butter
1 tablespoon herbes de Provence
1 cup uncooked orzo pasta

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

PRESSURE-COOKER MEDITERRANEAN CHICKEN ORZO



Pressure-Cooker Mediterranean Chicken Orzo image

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here's a bonus: Leftovers reheat well. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
2 cups reduced-sodium chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 cup sliced pitted ripe olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons butter
1 tablespoon herbes de Provence
1 cup uncooked orzo pasta

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

MEDITERRANEAN ORZO SPINACH SALAD



Mediterranean Orzo Spinach Salad image

A bright, flavorful array of Mediterranean ingredients!

Provided by JULIEP

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 13

1 cup uncooked orzo pasta
2 tablespoons extra virgin olive oil, divided
1 pound ground lamb
2 cloves garlic, chopped
1 tablespoon ground coriander
salt and pepper to taste
4 cups fresh spinach leaves, chopped
3 tomatoes, seeded and chopped
1 lemon, zested and juiced
¼ cup chopped fresh mint leaves
¼ cup chopped fresh parsley
5 green onions, chopped
1 cup crumbled feta cheese

Steps:

  • Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 5 minutes, or until al dente. Drain.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Place the lamb and garlic in the skillet. Season lamb with coriander, salt, and pepper. Cook until evenly browned. Remove from heat, and drain.
  • In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, lamb, and feta cheese to serve.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 34.5 g, Cholesterol 88 mg, Fat 25 g, Fiber 4.5 g, Protein 25.6 g, SaturatedFat 11.3 g, Sodium 535.1 mg, Sugar 4.2 g

MEDITERRANEAN CHICKEN AND ORZO



Mediterranean Chicken and Orzo image

Loaded with chicken, orzo and vegetables, this is a one-dish dinner that's sure to impress.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cloves garlic, finely chopped
1 1/3 cups uncooked orzo or rosamarina pasta (8 oz)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
3 plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)
2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 cup crumbled feta cheese (1 oz)
Sliced ripe olives, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
  • In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 0 g

MEDITERRANEAN CHICKEN AND ORZO



Mediterranean Chicken and Orzo image

This mouthwatering Mediterranean dish is the perfect recipe for large dinner parties. I get rave reviews every time I serve it. -Allyson Fertig, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons dried basil, divided
2 teaspoons dried rosemary, crushed, divided
1-1/2 teaspoons garlic salt, divided
1-1/2 cups uncooked orzo pasta
6-1/2 ounces fresh baby spinach (about 8 cups)
1/4 cup olive oil
2 teaspoons ground mustard
1/2 teaspoon dried oregano
2 large tomatoes, seeded and chopped
1-1/4 cups shredded Asiago cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/3 cup pine nuts

Steps:

  • Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Place in a greased 15x10x1-in. baking pan. Mix 1 teaspoon basil, 1 teaspoon rosemary and 1/2 teaspoon garlic salt; sprinkle over chicken. Bake, uncovered, 18-20 minutes or until a thermometer reads 165°. Cut chicken into thin strips., Meanwhile, in a 6-qt. stockpot, cook orzo according to package directions, adding spinach during the last minute of cooking. Drain and return to pan. In a small bowl, whisk oil, mustard, oregano and remaining basil, rosemary and garlic salt; add to orzo. Add tomatoes, 1 cup Asiago cheese, feta cheese, pine nuts and chicken; toss to combine. Sprinkle with remaining Asiago cheese.

Nutrition Facts :

MEDITERRANEAN SEAFOOD AND ORZO SOUP



Mediterranean Seafood and Orzo Soup image

Server this soup with French bread toasts topped with chopped marinated artichoke hearts that have been tossed with a little olive oil. From Bon Appetit.

Provided by ngibsonn

Categories     Halibut

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs halibut, cut into 1-inch cubes
3 tablespoons fresh lemon juice
4 teaspoons olive oil, plus
1/4 cup olive oil
2 large onions, halved and thinly sliced
1 (28 ounce) can Italian plum tomatoes, drained
4 (8 ounce) bottles clam juice
1 1/2 cups dry white wine
1 bay leaf
orange rind, cut into 2 1 x 4-inch strips
1/4 teaspoon fennel seed, crushed
1/4 teaspoon dried crushed red pepper flakes
1 cup orzo pasta
2 lbs fresh clams, well scrubbed or 2 (10 ounce) cans baby clams, drained
minced fresh parsley

Steps:

  • Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
  • Let mixture stand while preparing soup.
  • Heat 1/4 cup oil in a heavy large saucepan over medium heat.
  • Add onions and cook until translucent, stirring occasionally, about 10 minutes.
  • Squeeze tomatoes through fingers to break up while adding to saucepan.
  • Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
  • Simmer soup for 10 minutes.
  • Add orzo and cook for 5 more minutes.
  • Add clams to soup.
  • Cover and cook for 5 minutes longer.
  • Add halibut.
  • Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
  • Discard bat leaf, orange peel and any clams that do not open.
  • Season to taste with salt and pepper.
  • Garnish with parsley.

MEDITERRANEAN ONION-ORZO SOUP



Mediterranean Onion-Orzo Soup image

If you are an onion-lover such as my family is, I suggest to try this soup! I also suggest to make this a day in advance, the flavors intensify quite a lot! I use 8 large onions for this recipe, one more won't hurt, also the onions must be caramalized for this soup, just softening will not do! You can add in some dry white wine if desired.

Provided by Kittencalrecipezazz

Categories     Onions

Time P1DT22h

Yield 6 serving(s)

Number Of Ingredients 16

8 -9 cups sweet onions, thinly sliced
3 tablespoons sugar
3 tablespoons chopped fresh garlic (or to taste)
2 -3 teaspoons dried oregano (or to taste)
2 teaspoons dried thyme (or to taste)
2 -4 tablespoons dried chili pepper flakes (optional or to taste)
2 tablespoons olive oil
3 tablespoons butter
1 (28 ounce) can Italian-style tomatoes (undrained and chopped)
2 (8 ounce) cans tomato sauce
5 cups chicken broth
salt and black pepper
1 large bay leaf
1/2 cup orzo pasta
crouton
grated parmesan cheese or shredded swiss cheese

Steps:

  • Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking).
  • Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender.
  • Season with salt and lots black pepper.
  • Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.

Nutrition Facts : Calories 358.8, Fat 12.3, SaturatedFat 4.8, Cholesterol 15.3, Sodium 1377.5, Carbohydrate 55.4, Fiber 6.5, Sugar 25.7, Protein 10.5

MEDITERRANEAN PORK AND ORZO



Mediterranean Pork and Orzo image

Make and share this Mediterranean Pork and Orzo recipe from Food.com.

Provided by Boomette

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 pork tenderloin (3/4 pound each)
1 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
3 quarts water
1 1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 (6 ounce) package fresh Baby Spinach
1 cup grape tomatoes, halved
3/4 cup feta cheese, crumbled

Steps:

  • Rub pork with pepper; cut into 1-inch cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
  • Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
  • Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese.

MEDITERRANEAN ORZO



Mediterranean Orzo image

Add cherry tomatoes, olives, Parmesan and fresh parsley to orzo pasta, and you'll have a side dish that's packed with flavor! WW 5/11/09

Provided by JackieOhNo

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped, 1 cup
8 ounces uncooked orzo pasta (1-1/4 cups)
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry tomatoes, quartered
1/3 cup pitted kalamata olive, halved
1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest

Steps:

  • In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring frequently, until softened, 4-5 minutes. Stir in orzo, broth, salt and pepper; bring to a boil.
  • Reduce heat to medium-low. Cover; cook until orzo is just tender, about 7 minutes, adding tomatoes and olives during last 2 minutes. Remove from heat. Stir in Parmesan, parsley and lemon zest.

MEDITERRANEAN PORK WITH ORZO



Mediterranean Pork With Orzo image

A complete meal in one. A quick, easy meal for any day of the week. Adapted from Taste of Home's Light&Tasty.

Provided by KelBel

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin
1 teaspoon lemon pepper
2 tablespoons olive oil
3 quarts water
1 1/4 cups orzo pasta
1/4 teaspoon salt
6 ounces fresh spinach
1 cup grape tomatoes, halved
1/2 cup kalamata olive, chopped
3/4 cup feta cheese

Steps:

  • Bring water and salt to boil. Add orzo, cook 8 minutes.
  • While orzo is cooking, cut pork into 1 inch cubes. Toss with lemon pepper. Heat olive oil in skillet, saute pork until done, 8-10 minutes. Turn down to low; add olives, spinach and tomatoes. Cook 2 minutes until spinach is wilted.
  • Drain orzo, toss with pork mixture. Top with feta.

Nutrition Facts : Calories 398.6, Fat 16.6, SaturatedFat 5.8, Cholesterol 91.5, Sodium 497.6, Carbohydrate 29.9, Fiber 2.4, Sugar 1.5, Protein 31.7

GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF



GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF image

My family and I, like a lot of families today, are trying to eat healthier. We love Mediterranean recipes. Trying to keep this in mind, last month I was inspired and put this together for our supper. I was surprised at how little time and work it took to make. Plus my family gave me the High Five and said they loved the...

Provided by Brenda Watts

Categories     Tacos & Burritos

Time 50m

Number Of Ingredients 16

6 c chicken broth
1 lb uncooked orzo
2 Tbsp unsalted butter
1 c green bell pepper, chopped
1 c green onions, sliced
2 clove garlic, minced
1 c fresh italian roma tomatoes, diced
2 1/4 oz - 1 small can sliced ripe black olives, drained
8 medium size fresh collard green leaves, stems removed
2 lb boneless pork loin chops or tenderloin, cut into 1 ½ -inch cubes
salt and ground black pepper, to season pork
1 medium fresh eggplant, cut into 1 ½ -inch cubes
2 to 3 medium fresh zucchini, cut into 1 ½ -inch cubes
2 medium fresh red bell peppers, cut into 1 ½ -inch cubes or pieces
2/3 c prepared oil based italian dressing
10 bamboo skewers, pre-soaked in water to prevent burning

Steps:

  • 1. 1.) Prepare Mediterranean orzo pilaf. Bring chicken broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add green bell peppers, green onions and garlic; sauté for 2 minutes. Remove from heat and set aside. Drain any excess broth from orzo. Combine orzo and buttered sautéed vegetable mixture into a 2-quart round casserole dish, fold in diced tomatoes and sliced black olives; set aside.
  • 2. 2.) Wash out Dutch oven clean, dry inside out completely to prepare Southern Tamale leaves. Fill Dutch oven to 2-inches from rim with hot water. Bring water to a rapid boil. Turn off heat and add collard leaves. Let sit for 3 - 5 minutes. Quickly remove leaves from water and place leaves flat along side each other onto a few layers of paper towels. Place a large spoonful of Mediterranean orzo pilaf mixture in the center of each collard leaf. Fold the ends over the pilaf mixture to form a sealed packed. Secure each with toothpick for added protection. Place tamales onto a plate; set aside. Reserve remaining Mediterranean orzo pilaf to serve later with completed meal.
  • 3. 3.) Prepare pork kabobs. Season all sides of pork with a little salt and ground black pepper. Tread seasoned pork, eggplant, zucchini and red bell peppers alternately on each of 10 bamboo skewers, leaving about 1-inch space free from tops of each skewer. Brush each lightly with Italian dressing. Heat coal or gas grill for medium heat level. Place kabobs on lower rack of grill along side each other. Cover and grill kabobs over medium heat 10 minutes, turning and brushing with Italian dressing every 2 minutes. Add tamales onto outer edge or upper rack of grill and cook, for an additional 5 minutes longer for kabobs, brushing kabobs with Italian dressing and turning tamales one time within 2 ½ minutes, or until pork is no longer pink and vegetables plus tamales are tender.
  • 4. 4.) To serve, place grilled kabobs and tamales onto serving platters, along side of Mediterranean orzo pilaf, or serve even portions of each onto 6 individual serving plates.

MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE



MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE image

Categories     Pasta     Side

Yield 4 servings

Number Of Ingredients 9

1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Steps:

  • Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese. Nutritional Information Calories:338 (29% from fat) Fat:11g (sat 3.8g,mono 2.7g,poly 0.5g) Protein:11.9g

MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO



Mediterranean Chicken with Rosemary Orzo image

Weave the magic of the Mediterranean's by pairing tender chicken with herbs and orzo in this 30-minute dinner recipe, made using Progresso® chicken broth. From eatbetteramerica.

Provided by Suzy Chaves

Categories     Chicken

Time 30m

Number Of Ingredients 10

1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 c uncooked orzo or rosamarina pasta
1 c progresso® chicken broth (from 32-oz carton). if you are watching the sodium in your diet, use reduced-sodium chicken broth.
1/4 c water
2 tsp chopped fresh or 1/2 teaspoon dried rosemary leaves
1/4 tsp salt
1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
2 plum (roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium bell pepper, chopped (1/2 cup)

Steps:

  • 1. Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
  • 2. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
  • 3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe vegetables, flavorful herbs, and good-quality olive oil.
  • Don't overcook the orzo: Orzo should be cooked al dente, meaning it should still have a slight bite to it. Overcooked orzo will be mushy and unpleasant.
  • Add vegetables and herbs to your liking: The recipes in this article are just a starting point. Feel free to add or omit vegetables and herbs based on your own preferences.
  • Don't be afraid to experiment: Mediterranean cuisine is all about using fresh, flavorful ingredients in creative ways. So don't be afraid to experiment with different combinations of ingredients and flavors.

Conclusion:

Orzo is a versatile and delicious grain that can be used in a variety of dishes. The recipes in this article are just a few examples of the many ways you can enjoy orzo. With its nutty flavor and chewy texture, orzo is a perfect addition to salads, soups, stews, and casseroles. So next time you're looking for a new and exciting way to cook orzo, give one of these recipes a try. You won't be disappointed!

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