Savory Mediterranean Orzo Recipe
Savory Mediterranean Orzo Recipe photo by Taste of Home

Savory Mediterranean Orzo Recipe

Publisher Photo
If you like to celebrate the season by sampling flavors from around the world, you’ll love this Mediterranean side. The yellow summer squash, roasted red peppers and spinach yield specks of eye-popping color that makes this dish festive.—Kristi Silk, Ferndale, Washington
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 1 package (16 ounces) orzo pasta
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cups (8 ounces) crumbled feta cheese, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and chopped
  • 1 small yellow summer squash, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

2/3 cup equals 233 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 554 mg sodium, 33 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Directions

  1. In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes. Remove from the heat.
  2. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir into orzo mixture. Stir in 1 cup cheese, spinach, red peppers, squash, salt and pepper.
  3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until heated through. Yield: 12 servings (2/3 cup each).
Originally published as Savory Mediterranean Orzo in Taste of Home Christmas Annual Annual 2010, p93

Nutritional Facts

2/3 cup equals 233 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 554 mg sodium, 33 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Reviews for Savory Mediterranean Orzo

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MY REVIEW
Reviewed Jun. 6, 2013

"This is honestly the best pasta I have ever tasted! I did make a few changes however. I cooked the orzo in boiling water then drained it. (I did not rinse) I prepared the other ingredients halving the amount of cheese called for. I tossed everything together and served it WITHOUT baking it. It turned out delicious!"

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