Monday, May 2, 2011

Mediterranean Orzo Pilaf

This is a re-post from 2009. Enjoy!

The first time I had Rice-a-Roni was in college when my roommate made it for me. I thought she was a gourmet cook when she added chicken to the rice while it cooked and voila...chicken and rice dinner. Wow, I was so impressed. I didn't know a thing about cooking back then and I didn't have an interest to cook either. But I made that chicken and rice dinner many times after that thinking I was really cooking.

Fast forward many, many years and I love to cook and most of the time it is from scratch. I haven't eaten Rice-a-Roni in many years, but when I made this Mediterranean Orzo Pilaf, it reminded me of the Rice-a-Roni. Although, this dish is made with fresh tomatoes and spinach, feta and Kalamata olives, not dried powder.

Mediterranean Orzo Pilaf
adapted from San Giorgio

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 8 oz. uncooked orzo - (my box was 16 oz, so one box will make two batches)
  • 2-1/4 cups homemade chicken stock or store bought
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup chopped fresh tomato
  • 1 cup fresh spinach, cut into thin strips
  • 2 tablespoons finely chopped Kalamata olives
  • 1/2 cup crumbled feta cheese

1. Heat oil in large skillet over medium heat, add garlic and orzo. Cook, stirring frequently, until orzo turns golden brown, about 3 minutes.

2. Stir in stock and seasoning and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

3. Stir in tomato and spinach. Cover to wilt spinach. Cook 5 minutes or until almost all liquid is absorbed. Continue to stir occasionally to prevent sticking.

4. Remove from heat and add olives and feta. Stir to combine.

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1 comment:

  1. Yum, but you had me at the olives, I love those little guys!


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