Greek Style Vegetable Kebabs With Orzo And Feta Food

MEDITERRANEAN ORZO SALAD

Steps:

• Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
• In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
• Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
• Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

GREEK ORZO WITH FETA

Steps:

• Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

WARM GREEK ORZO WITH FETA AND TOMATO

Steps:

• Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.
• Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.
• When done it will still be slightly liquid and have a risotto like texture. Cover and let it sit for 5 minutes.
• To serve, place in a shallow bowl, add feta, sprinkle with parsley, oregano, and finish with ground black pepper.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.