Best Orzo With Broccoli Tomatoes And Feta Cheese Recipes

GREEK ORZO AND BROCCOLI

Steps:

• In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil., In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.

ORZO WITH FETA AND TOMATOES

Steps:

• Heat water in large sauce pot to boil and add pasta, cook to al dente.
• Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

ORZO AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

ORZO WITH BROCCOLI, TOMATOES AND FETA CHEESE

Steps:

• Stir the orzo into a large stockpot of boiling water. Cook 8 minutes, or until almost tender. Add the broccoli and cook 2 minutes longer, or until the broccoli is tender crisp.
• While the orzo is cooking, heat the olive oil in a small skillet over mediumheat. Add the pine nuts and saute them until golden brown. Add the crushed red pepper flakes and saute about 30 seconds, or until aromatic. Remove from the heat.
• Drain the orzo and broccoli. Transfer to a large bowl. Pour the olive oil and pine nuts over and toss to coat. Add the tomatoes, feta cheese, olives, parmesan cheese and basil. Toss again.
• Season with salt and pepper and serve.

WARM GREEK ORZO WITH FETA AND TOMATO

Steps:

• Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.
• Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.
• When done it will still be slightly liquid and have a risotto like texture. Cover and let it sit for 5 minutes.
• To serve, place in a shallow bowl, add feta, sprinkle with parsley, oregano, and finish with ground black pepper.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

ORZO AND BROCCOLI SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
• Place pasta mixture in large bowl. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
• Refrigerate 1 hour. Add cheese, nuts and remaining dressing; mix lightly.

GREEK ORZO WITH FETA

Steps:

• Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.