Name: Greek Baked Orzo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
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 tiny pinch of red pepper flakes; 1 teaspoon kosher salt; 3 tablespoons tomato paste; 1 cup uncooked orzo; one 14-ounce can diced fire-roasted tomatoes; 1–2 cups cooked chicken or chickpeas; 2 1/2 cups vegetable or chicken broth; 1–2 tablespoons butter (optional); 1/2 cup feta for topping (optional); 3 tablespoons dill for topping (optional); lemon squeezies for serving (optional)

Nutrition Facts

Calories

783kcal

39%
Fat

31g

1%
Saturated Fat

10g

0%
Carbohydrates

86g

4%
Fiber

8g

0%
Sugar

10g

0%
Protein

37g

1%
Cholesterol

83mg

4%
Sodium

1,113mg

55%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

If you want the feta to get soft, just crumble and then put it back in the oven for 5 minutes or so before serving.

I normally use an enameled cast iron pan for this, and I find that the orzo likes to stick to the bottom of the pan. But it should release fine with some gentle pressure from a spatula or wooden spoon and then you’ll be good to go! If it persists, here’s How To Clean A Cast Iron Pan That is Very, Very Far Gone.

Greek Baked Orzo

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts