Greek Baked Orzo
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.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 g arlic 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)
Steps
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Preheat the oven to 400 degrees.
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In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
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Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
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Add the tomato paste. Saute for 1-2 minutes.
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Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
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Bake for 10-15 minutes until the orzo is soft.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| onion | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| red bell pepper | 1 | - | - |
| kale | 2 cups | - | - |
| dried oregano | 2 teaspoons | - | - |
| a tiny pinch of red pepper flakes | - | - | - |
| kosher salt | 1 teaspoon | - | - |
| tomato paste | 3 tablespoons | Rp 12.000/kg | Rp 3.600 |
| uncooked orzo | 1 cup | - | - |
| one 14-ounce can diced fire-roasted tomatoes | - | - | - |
| -2 cups cooked chicken or chickpeas | 1 | - | - |
| vegetable or chicken broth | 1 cups | - | - |
| -2 tablespoons butter | 1 | - | - |
| feta for topping | 0.5 cup | - | - |
| dill for topping | 3 tablespoons | - | - |
| lemon squeezies for serving | - | - | - |
*Estimated market prices, may vary by region
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