Orzo with Feta and Almonds Recipe

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Orzo with Feta and Almonds Recipe

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Quick-cooking orzo pasta is the secret to getting this side dish on the table in a jiffy. It pairs well with a variety of entrees.—Clara Coulston, Washington Court House, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 1 large onion, chopped
  • 8 tablespoons olive oil, divided
  • 2 cups (8 ounces) crumbled feta cheese
  • 1 cup sliced almonds, toasted
  • 1/2 cup dried currants
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Cook orzo according to package directions. Meanwhile, in a large skillet, saute onion in 1 tablespoon oil until tender. Drain orzo; transfer to a large bowl. Add the cheese, almonds, currants, parsley, oregano and onion.
In a small bowl, whisk the lemon juice, peel, salt, pepper and the remaining olive oil. Drizzle over orzo mixture; toss to coat. Yield: 12 servings.
Originally published as Orzo with Feta and Almonds in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p90

Nutritional Facts

3/4 cup: 336 calories, 17g fat (4g saturated fat), 10mg cholesterol, 234mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 10g protein.

  • 1 package (16 ounces) orzo pasta
  • 1 large onion, chopped
  • 8 tablespoons olive oil, divided
  • 2 cups (8 ounces) crumbled feta cheese
  • 1 cup sliced almonds, toasted
  • 1/2 cup dried currants
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook orzo according to package directions. Meanwhile, in a large skillet, saute onion in 1 tablespoon oil until tender. Drain orzo; transfer to a large bowl. Add the cheese, almonds, currants, parsley, oregano and onion.
  2. In a small bowl, whisk the lemon juice, peel, salt, pepper and the remaining olive oil. Drizzle over orzo mixture; toss to coat. Yield: 12 servings.
Originally published as Orzo with Feta and Almonds in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p90

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