Description
Mediterranean Orzo Skillet is a colorful and easy-to-make one-pan meal combining tender orzo pasta with juicy cherry tomatoes, fresh spinach, briny Kalamata olives, creamy feta cheese, and fragrant herbs. This quick and healthy vegetarian dish is perfect for busy weeknights when you want something vibrant, flavorful, and satisfying without a lot of fuss or cleanup.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups uncooked orzo
- 3 cups vegetable broth
- 1 pint cherry tomatoes, halved
- 2 cups baby spinach
- ½ cup sliced Kalamata olives
- ½ cup crumbled feta cheese
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
Garnish & Serving
- Fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Sauté onions: Add diced onion to the skillet and cook for 3 to 4 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Toast orzo: Stir in the uncooked orzo pasta and toast it for about 1 minute, stirring frequently to coat the pasta in oil and lightly brown it for added flavor.
- Add broth and seasonings: Pour in 3 cups of vegetable broth along with dried oregano, dried basil, salt, and black pepper to taste. Increase heat to bring the mixture to a rolling boil.
- Simmer orzo: Reduce heat to low, cover with a lid, and simmer gently for 10 to 12 minutes until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Incorporate vegetables: Stir in the halved cherry tomatoes and baby spinach, cooking just until the spinach wilts and the tomatoes release some of their juices, about 2 minutes.
- Add olives and feta: Fold in the sliced Kalamata olives and crumbled feta cheese, mixing gently so the cheese softens but doesn’t fully melt.
- Garnish and serve: Sprinkle chopped fresh parsley over the skillet and serve immediately with lemon wedges on the side for squeezing over the dish.
Notes
- For added protein, toss in grilled chicken or shrimp during the final step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of vegetable broth or water when reheating to keep the orzo moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
