Santorini Lemon Orzo
This Santorini Lemon Orzo is a bright and satisfying one-pot meal that's perfect for a weeknight dinner. It comes together quickly on the stovetop and uses simple, fresh ingredients.
Cook: 30 min · Serves 4 · Difficulty: Easy · Categories: Quick Meal, Western
Why this is good to eat
This dish is packed with fresh vegetables and whole grain orzo, making it a nutritious option. It provides good fiber and vitamins from the produce, and protein from the cheese. It's a light yet filling meal that's easy to digest and tastes wonderfully fresh.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium red bell pepper
- 2 medium zucchini
- 2 medium ripe tomatoes
- 250 grams orzo pasta
- 850 milliliters vegetable broth
- 0.75 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh lemon juice
- 0.5 cup crumbled feta cheese
- 0.25 cup fresh parsley
- 0.5 fresh lemon
Instructions
- Dice 1 medium onion, mince 2 cloves garlic, core and dice 1 medium red bell pepper, and dice 2 medium zucchini. Roughly chop 2 medium ripe tomatoes.
- Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the diced 1 medium onion and cook for 4-5 minutes until softened and translucent.
- Add the minced 2 cloves garlic and diced 1 medium red bell pepper to the pot. Cook for another 3 minutes, stirring occasionally, until the bell pepper starts to soften.
- Stir in the diced 2 medium zucchini and chopped 2 medium ripe tomatoes. Cook for 5-7 minutes, until the zucchini is tender-crisp and the tomatoes have broken down slightly.
- Pour in 850 milliliters vegetable broth and add 250 grams orzo pasta to the pot. Stir in 0.75 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove the pot from the heat. Stir in 2 tablespoons fresh lemon juice and 0.5 cup crumbled feta cheese.
- Finely chop 0.25 cup fresh parsley. Divide the orzo into serving bowls and garnish each portion with fresh parsley and a thin slice of 0.5 fresh lemon. Serve immediately.
Frequently Asked Questions
How do I make Santorini Lemon Orzo?
To make this orzo, you'll first cook diced onions, garlic, and bell peppers in olive oil. Then, add zucchini, tomatoes, vegetable broth, orzo, and seasonings, simmering until the pasta is cooked. Finish by stirring in lemon juice and feta cheese.
How long does it take to make this recipe?
This recipe is quite quick. The total cook time is about 30 minutes, which includes preparing the vegetables and simmering the orzo. It's a great option for a speedy weeknight meal.
How many servings does this recipe make?
This recipe is specifically designed to make 4 generous servings. If you need to feed more or fewer people, you can easily adjust the ingredient quantities proportionally.
Is this recipe vegetarian?
Yes, this Santorini Lemon Orzo is 100% vegetarian. It uses plant-based ingredients like vegetables and orzo, and dairy products like feta cheese. There are no meat, fish, or egg products in this dish.
Can I make this ahead of time?
While best enjoyed fresh, you can prepare this orzo a day ahead. Store it in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might want to add a splash of vegetable broth or water to loosen it up.