Description
This Mediterranean Orzo Skillet is a vibrant one-pan meal featuring tender orzo, juicy cherry tomatoes, spinach, Kalamata olives, and crumbled feta cheese, all enhanced with aromatic herbs. It’s a quick, flavorful, and wholesome dinner perfect for busy weeknights, delivering a Mediterranean flair in every bite.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups uncooked orzo
- 3 cups vegetable broth
Vegetables & Add-ins
- 1 pint cherry tomatoes, halved
- 2 cups baby spinach
- ½ cup sliced Kalamata olives
Cheese & Herbs
- ½ cup crumbled feta cheese
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped
For Serving
- Lemon wedges
Instructions
- Heat the olive oil: In a large skillet over medium heat, warm the olive oil to prepare for sautéing.
- Sauté onion and garlic: Add the diced onion and cook for 3-4 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Toast the orzo: Stir in the uncooked orzo and toast it for about 1 minute, stirring frequently, to enhance its nutty flavor.
- Add broth and seasonings: Pour in the vegetable broth along with dried oregano, dried basil, salt, and black pepper. Increase the heat to bring the mixture to a boil.
- Simmer the orzo: Once boiling, reduce the heat to low. Cover the skillet and let it simmer gently for 10-12 minutes until the orzo is tender and has absorbed most of the liquid.
- Incorporate vegetables: Stir in the halved cherry tomatoes and baby spinach. Cook until the spinach wilts, which should take about 1-2 minutes.
- Add olives and feta: Fold in the sliced Kalamata olives and crumbled feta cheese evenly throughout the skillet for bursts of savory flavor.
- Garnish and serve: Sprinkle freshly chopped parsley on top and serve the Mediterranean Orzo Skillet warm with lemon wedges on the side for a zesty finish.
Notes
- Add grilled chicken or shrimp for extra protein and a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of vegetable broth to maintain moisture and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
