Orzo With San Marzano Tomatoes, Parsley, and Feta (Greek-inspired)

Orzo With San Marzano Tomatoes, Parsley, and Feta (Greek-inspired)

I enjoy cooking with fresh ingredients that are in season and available in our garden and pantry. Recently, I picked a few San Marzano tomatoes and some parsley from the garden. Along with other pantry staples, I could whip up a delicious and healthy meal for myself and Robert in under twenty minutes. It was a simple and easy dish to prepare. This could be a main or side dish served with just about any protein, including pork chops, chicken, seafood, and beef.

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  • 1 Tablespoon olive oil
  • 1/2 Red onion sliced
  • 3 Cups quartered plum tomatoes: we used San Marzano; any tomato would work perfectly
  • 2 Chili or sweet pepper chopped
  • 2-3 Cloves garlic finely diced
  • 8 oz Orzo pasta
  • 2 Cups stock of your choice: we used chicken bone broth
  • 1/4 Cup finely chopped parsley
  • 1/4 Cup crumbled feta cheese
  • Salt and pepper

Preparation - 5 minutes Cook Time 15-16 minutes Serving 4-6

  1. Start by heating your olive oil in a large nonstick skill.
  2. Sauté your quartered tomatoes cut side down to reduce the moisture content, allowing more flavor to develop. Do this for approx 3 minutes on medium heat.
  3. Add peppers, onions, and garlic to the sauté pan. Cook for 3 minutes to release moisture.
  4. Pour in the stock then add the orzo. Bring to a simmer and stir every few minutes. Do this for approx 9-10 minutes until your pasta is cooked al dente. The orzo should have absorbed all of your stock and be light and fluffy.
  5. Add a large pinch of pepper to your dish and stir everything together. Taste your cooked pasta and adjust the seasoning.
  6. Serve the orzo either cold or hot with a sprinkle of parsley and feta cheese. - Enjoy