Kitchen notes · a little help before you start
Greek Orzo
Greek Orzo is made with orzo, chicken stock, and cherry tomatoes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- Greek · Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
orzo
In the method: In a large, high-sided skillet, combine orzo and chicken stock.
chicken stock (or vegetable stock or water)
In the method: In a large, high-sided skillet, combine orzo and chicken stock.
cherry tomatoes (red and yellow; , sliced in half)
In the method: Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1.5 cups orzoIngredient note
Source: 3 cups chicken stock (or vegetable stock or water)Ingredient note
Source: 8 oz cherry tomatoes (red and yellow; , sliced in half)Ingredient note
Source: 1/3 cup sun-dried tomatoes (in olive oil chopped)Ingredient note
Source: 1/3 cup kalamata olives (sliced)Ingredient note
Source: 1/4 cup green olives (sliced)Ingredient note
Source: 6 oz feta cheese (crumbled or diced into small cubes)Ingredient note
Source: 3 tablespoons lemon juice (or lime juice, freshly squeezed)Ingredient note
Source: 3 tablespoons extra virgin olive oilIngredient note
Source: 1/4 teaspoon smoked paprikaIngredient note
Source: 1/4 teaspoon Italian seasoningIngredient note
Source: 1/4 cup fresh basil (chopped )Ingredient note
Source seasoning: salt and pepperIngredient note
Source seasoning: salt and pepper
How to make it
0 of 5 steps completeMake room for Greek Orzo
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
When serving, top with the remaining feta cheese and chopped fresh basil.
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: In a large, high-sided skillet, combine orzo and chicken stock.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What happens at the end?
When serving, top with the remaining feta cheese and chopped fresh basil.
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: juliasalbum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.