Orzo With San Marzano Tomatoes, Parsley, and Feta (Greek-inspired)
I enjoy cooking with fresh ingredients that are in season and available in our garden and pantry. Recently, I picked a few San Marzano tomatoes and some parsley from the garden. Along with other pantry staples, I could whip up a delicious and healthy meal for myself and Robert in under twenty minutes. It was a simple and easy dish to prepare. This could be a main or side dish served with just about any protein, including pork chops, chicken, seafood, and beef.
Jump To RecipeIngredients
- 1 Tablespoon olive oil
- 1/2 Red onion sliced
- 3 Cups quartered plum tomatoes: we used San Marzano; any tomato would work perfectly
- 2 Chili or sweet pepper chopped
- 2-3 Cloves garlic finely diced
- 8 oz Orzo pasta
- 2 Cups stock of your choice: we used chicken bone broth
- 1/4 Cup finely chopped parsley
- 1/4 Cup crumbled feta cheese
- Salt and pepper
Preparation - 5 minutes Cook Time 15-16 minutes Serving 4-6
- Start by heating your olive oil in a large nonstick skill.
- Sauté your quartered tomatoes cut side down to reduce the moisture content, allowing more flavor to develop. Do this for approx 3 minutes on medium heat.
- Add peppers, onions, and garlic to the sauté pan. Cook for 3 minutes to release moisture.
- Pour in the stock then add the orzo. Bring to a simmer and stir every few minutes. Do this for approx 9-10 minutes until your pasta is cooked al dente. The orzo should have absorbed all of your stock and be light and fluffy.
- Add a large pinch of pepper to your dish and stir everything together. Taste your cooked pasta and adjust the seasoning.
- Serve the orzo either cold or hot with a sprinkle of parsley and feta cheese. - Enjoy
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