Mediterranean Orzo

Mediterranean Orzo is a great vegetarian dish. You can serve it as a side or as your main course. It’s great warm or cold. I personally like to add some grilled shrimp or chicken and make a meal of it.

After watching Down To Earth, the Zac Efron documentary on Netflix, I have officially decided that I will make pasta my main food source. Starting with this Mediterranean Orzo, Cin Cin!

Mediterranean Orzo


  • 16oz. orzo
  • 4 cups of chicken or vegetable broth (optional) you can use water
  • 3 tbsp. olive oil
  • 4 tbsp. lemon juice and zest of ½ lemon
  • 4 cloves of garlic chopped
  • ½ large onion finely diced
  • 3oz. sun-dried tomatoes not in oil
  • 1 cup chopped Kalamata olives or/and some of your favorite olive tapenade
  • 3oz. herb feta
  • 4 large basil leaves
  • ¼ cup of each, parsley, dill and cilantro loosely packed
  • Salt and pepper to taste
  • 1 tsp. dried oregano
  • Sprinkle of red pepper flakes
  • 1 jar of chopped marinated artichokes
  • Salt and pepper to taste


  • In a large skillet heat up 1 tbsp. olive oil, add onion and sauté until softened. Once softened add the chopped garlic and cook for 2 minute until fragrant. Then remove from heat into a separate bowl and set aside.
  • In that same skillet add two tbsp. of olive oil and orzo to toast. Toast orzo for about 5 minutes and make sure you stir it often to not burn. It’s ok if it gets a little brown, it will give it a nutty taste.
  • Add 4 cups of broth or water to the orzo and bring to a boil. Cook for 10 minutes or until water has evaporated and orzo is slightly under-cooked then remove from heat.
  • In food processor, add 1 tbsp. olive oil, sprinkle of salt, lemon juice, zest of lemon, pepper and fresh herbs and pulse until finely chopped. Add it to orzo and toss.
  • Add in the rest of the ingredients to the orzo and toss. Taste for seasoning and then serve.

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