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Orzo with Feta and Almonds

 Orzo with Feta and Almonds
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
12 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 336 calories,

2 of 2

Orzo with Feta and Almonds (continued)

Nutritional Facts: 17 g fat (4 g saturated fat), 10 mg cholesterol, 234 mg sodium, 37 g carbohydrate, 3 g fiber, 10 g protein.