👩🍳 Instructions
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1
Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat.
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2
Add the halved cherry tomatoes and minced garlic to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst, and the garlic is fragrant.
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3
Stir in the dry orzo pasta, coating it with the oil and tomato mixture. Cook for 1 minute, stirring constantly.
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4
Pour in the vegetable broth, then add the dried oregano, salt, and black pepper. Stir well to combine and ensure the orzo is submerged in the liquid.
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5
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 10-12 minutes, or until most of the liquid has been absorbed and the orzo is tender. Stir once or twice during cooking to prevent sticking.
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6
Remove the skillet from the heat. Stir in the pitted Kalamata olives. Gently fold in most of the crumbled feta cheese.
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7
Sprinkle the fresh basil leaves generously over the top. Serve immediately, with an optional drizzle of fresh olive oil.
💡 Notes
For best results, use good quality fresh ingredients. If you prefer, you can use chicken broth instead of vegetable broth. Leftovers can be stored in an airtight container for up to 3-4 days; reheat with a splash of broth or water.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
15g
Total Fat
20g
Saturated Fat
7g
Carbs
48g
Fiber
5g
Sugar
7g
Sodium
750mg
Cholesterol
25mg
