Greek Orzo and Broccoli
Bright, fresh, and irresistibly Mediterranean, this Greek Orzo and Broccoli recipe is a vibrant blend of flavors and textures that's perfect for any meal. Featuring tender orzo pasta, steamed broccoli, and juicy cherry tomatoes, this dish comes to life with briny Kalamata olives, creamy crumbled feta, and a zesty splash of lemon juice. Infused with fragrant garlic and a sprinkle of oregano, it’s a one-skillet wonder that’s as quick to prepare as it is delicious—ready in just 30 minutes! Whether served as a hearty vegetarian main or a flavorful side dish, this recipe is sure to become a family favorite. Plus, the finishing touch of fresh parsley adds a pop of color and freshness that makes this dish as beautiful as it is tasty.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 2 cups Broccoli florets
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the orzo cooks, steam the broccoli florets until bright green and tender, about 4-5 minutes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the cherry tomatoes and cook for another 2-3 minutes, stirring occasionally, until they start to soften.
Stir in the steamed broccoli, cooked orzo, and sliced Kalamata olives. Mix well to combine.
Reduce the heat to low and add the crumbled feta cheese, lemon juice, dried oregano, salt, and black pepper. Stir gently to ensure the feta evenly incorporates into the dish.
Remove the skillet from the heat and taste for seasoning. Adjust salt and pepper if needed.
Garnish with freshly chopped parsley and serve warm as a main dish or a side.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4394 mg | 191% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 12.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
