Wednesday, March 13, 2013

Greek Orzo


I made a very similar recipe to this when I first moved to Arkansas. One of my favorite bloggers, Christina over at Hungry Meets Healthy commented that she makes a similar dish. The only significant difference in the recipes is that she uses fresh tomatoes in hers, while the one that I used called for canned.

I love all tomatoes, and thought the first recipe was great, but Graham thought the tomatoes were overpowering. Once I made this with fresh tomatoes, I realized that he was right. Using fresh tomatoes made such a huge difference in the flavor. It tasted brighter, it felt less heavy, and it was so, so delicious. I added a few more things to the recipe, because I can't fathom eating feta and tomatoes, and not having artichoke hearts & kalamata olives.

This is absolutely one of my favorite pasta dishes (I know it's hard to think of orzo as pasta, since it looks like rice), and it's such a nice dinner leading into the warmer months.

Greek Orzo 
(Adapted from this recipe)

Ingredients:

  • 1 cup of uncooked orzo
  • 2 T. of olive oil
  • 1 onion, finely chopped
  • 4-5 cloves of garlic, minced
  • 2 t. of crushed red pepper flakes
  • 2 cups of chopped tomatoes
  • 1 14 oz. can of artichoke hearts, drained & cut in half
  • 1/2 cup of sliced kalamata olives
  • 1/2 cup of white wine (I use Yellow Tail Pinot Grigio)
  • 1/2 lb. of shrimp, peeled & tails removed
  • 1/2 cup of crumbled feta
  • 2 T. of chopped, fresh oregano
  • 2 T. of chopped flat leaf parsley (optional)
  • Salt & pepper to taste

Directions:
  1. Preheat the oven to 425 degrees. 
  2. Cook the orzo according to package directions. Drain & set aside. 
  3. Heat olive oil in a large skillet over medium heat. Cook onion until tender, about 3-5 minutes. Add garlic & red pepper flakes and cook for an additional 2-3 minutes. 
  4. De-glaze the pan with the wine, then add the tomatoes, artichoke hearts, olives and the oregano. Bring mixture to a simmer and let cook for 5 minutes.
  5. Mix cooked orzo and the shrimp with the tomato mixture. Transfer to a baking dish. Sprinkle the feta over the top and bake for 10-15 minutes, or until the shrimp is cooked through. 
Makes four-six servings, depending on how hungry you are... Sprinkle with extra feta and chopped flat leaf parsley. 

Enjoy!





2 comments:

  1. this looks great! I'm gonna try a veggie version soon

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    Replies
    1. Thanks! I think that sounds delicious. The shrimp is definitely unnecessary in this. I think it would be really good with some sauteed zucchini added to the mix!

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