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Greek Baked Orzo

Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken or chickpeas, topped with feta, lemon juice, and fresh dill.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 0.5 cup onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 cups kale, chopped
  • 2 teaspoons dried oregano
  • 0.125 pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 3 tablespoons tomato paste
  • 1 cup uncooked orzo
  • 14 ounces canned fire-roasted tomatoes, diced
  • 1 cup cooked chicken or chickpeas
  • 2.5 cups vegetable or chicken broth
  • 1.5 tablespoons butter (optional)
  • 0.5 cup feta cheese for topping (optional)
  • 3 tablespoons fresh dill for topping (optional)

Method
 

Preparation Steps
  1. Preheat the oven to 400 degrees.
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
  3. Add the garlic, red bell pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
  4. Add the tomato paste. Saute for 1-2 minutes.
  5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
  6. Bake for 10-15 minutes until the orzo is soft.
  7. Finish by stirring in butter, crumbling feta over the top, and dusting with fresh dill, lemon juice, and freshly ground black pepper.

Notes

This dish is versatile—try it with chicken, chickpeas, or even mushrooms for a vegetarian version. Leftovers reheat beautifully!