Greek Orzo | Simple Orzo Recipe

Orzo with Dill, Tomato and Feta

Orzo is Italian for barley and is shaped like a large grain of rice but this pasta is a short cut macaroni. This pasta is especially popular in Greece while also being quite common in several other Mediterranean and Middle Eastern countries. Orzo's she small size can make it a fun pasta to work with.

Orzo can be served by itself, added to soup or baked in a casserole. For this simple and refreshing dish I just used some fresh tomatoes, herbs and spices. I served this cold but you could also serve it warm.

This recipe was a bit high in saturated fat due to the Feta Cheese.

Orzo with Dill, Tomato and Feta

Ingredients:

2 Cups Cherry tomatoes, halved
2 Tablespoons dried Dill Weed or 1/2 cup chopped fresh
1/4 Teaspoon Lemon Peel or 1 teaspoon fresh lemon zest
1/2 Teaspoon Mediterranean Cyprus Flake Salt
1/2 Teaspoon Cracked Black Pepper
3 Tablespoons olive oil
1 Cup orzo, cooked
1 1/2 Cup feta cheese, crumbled

Directions:

Toss together tomatoes, dill, lemon, salt, pepper and olive oil.
Let stand 10 minutes.
Cook orzo according to package directions.
Toss orzo with tomato mixture, add feta and toss again.

Serves: 4

Nutritional Information (per serving):

Calories 272
Protein 9g
Carbs 25g
Cholesterol 33mg
Fat 15g
Sat Fat 7g
Sodium 617mg
Sugar 4g

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