Savory Mediterranean Orzo Recipe

5 1 2
Savory Mediterranean Orzo Recipe
Savory Mediterranean Orzo Recipe photo by Taste of Home
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Savory Mediterranean Orzo Recipe

Read Reviews
5 1 2
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Directions

In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes or until tender. Remove from the heat.
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.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 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: 233 calories, 6g fat (2g saturated fat), 10mg cholesterol, 554mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

  • 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
  1. In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes or until tender. 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, uncovered, 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

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MY REVIEW
5594150W User ID: 6864922 112358
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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