Greek Baked Orzo

Greek Baked Orzo

from pinchofyum.com
50 min

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken - or chickpeas - and a topping of feta, lemon juice, and fresh dill.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups kale, chopped
  • 2 teaspoons dried oregano
  • a tiny pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 3 tablespoons tomato paste
  • 1 cup uncooked orzo
  • one 14-ounce can diced fire-roasted tomatoes
  • 1–2 cups cooked chicken or chickpeas
  • 2 1/2 cups vegetable or chicken broth
  • 1–2 tablespoons butter (optional)
  • 1/2 cup feta for topping (optional)
  • 3 tablespoons dill for topping (optional)
  • lemon squeezies for serving (optional)

Directions

  1. 1

    Preheat the oven to 400 degrees.

  2. 2

    In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.

  3. 3

    Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.

  4. 4

    Add the tomato paste. Saute for 1-2 minutes. 

  5. 5

    Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 

  6. 6

    Bake for 10-15 minutes until the orzo is soft.

  7. 7

    Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.