mediterranean baked orzo

5 from 2 votes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1/2 red onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups kale
  • 1 tablespoon fresh dill
  • red pepper flakes optional
  • 3 tablespoons tomato paste
  • 1 cup orzo
  • 1 can diced fire roasted tomatoes
  • 1 can chickpeas drained
  • 2.5 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1/3 cup crumbled feta cheese
  • lemon wedges

Instructions

  • Preheat the oven to 400°F.
  • In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Add ½ diced yellow or red onion. Saute for 5 minutes or until soft.
  • Add 2 cloves garlic (or frozen cubes), 1 diced red bell pepper, 2 cups shredded kale, 1 tablespoon fresh dill, a pinch of red pepper flakes, and 1 teaspoon salt. Saute for 5 minutes or until the kale is wilted.
  • Add 3 tablespoons tomato paste. Saute for 1-2 minutes. 
  • Add 1 cup orzo, 1 can of tomatoes, 1 can drained chickpeas (or 2 cups shredded chicken), and 2 ½ cups broth. Bring to a simmer. 
  • Transfer to the oven and bake for 10 minutes until the orzo is soft.
  • Carefully remove skillet from oven and finish by stirring in 2 tablespoons butter and topping with ⅓ cup crumbled feta over the top.
  • Increase oven temperature to broil, and return to oven for a few minutes until the feta becomes soft and golden (about 2 minutes) 
  • Remove from the oven and top with some fresh dill, a squeeze of lemon juice, and freshly ground black pepper. 

SERVING SUGGESTIONS

  • Serve with pita or naan bread (Stonefire is my favorite) and a sliced rotisserie chicken.

SWAP SUGGESTIONS

  • Protein: This recipe is vegetarian as written, but if you’d like to add protein, I’d suggest adding in 2 cups of shredded chicken in addition to the chickpeas or cooked chicken sausage.
  • Orzo: Orzo can be swapped for quick cooking farro or rice (but must increase oven time by an additional 10 minutes.

WEEKEND PREP / MAKE AHEAD

  • Chop veggies in advance (onion and bell pepper) and store in airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 235kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 671mg | Potassium: 281mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3614IU | Vitamin C: 50mg | Calcium: 133mg | Iron: 2mg