mediterranean orzo pilaf

Name: Mediterranean Orzo Pilaf
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tablespoon(s) butter; 1 1/3 cup(s) orzo pasta, uncooked; 2 1/4 cup(s) water; 1/2 teaspoon(s) chicken soup base; 1/2 teaspoon(s) dried italian seasoning; 1/4 teaspoon(s) fresh garlic minced fine; 1 cup(s) fresh tomato chopped; 1 cup(s) fresh spinach, chopped in thin strips; 2 tablespoon(s) kalamata (greek) olives, chopped; 1/2 cup(s) crumbled feta cheese

(1 RATING)

32 Pinches

Linda Hoover

Kennewick, WA

Updated on Jun 13, 2011

This recipe used to be on boxes or Ronzoni Orzo Pasta, I grabbed it off their website, http://ronzoni.newworldpasta.com.

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method Stove Top

yield 4 side servings

Ingredients

2 tablespoons butter
1 1/3 cups orzo pasta, uncooked
2 1/4 cups water
1/2 teaspoon chicken soup base
1/2 teaspoon dried italian seasoning
1/4 teaspoon fresh garlic minced fine
1 cup fresh tomato chopped
1 cup fresh spinach, chopped in thin strips
2 tablespoons kalamata (greek) olives, chopped
1/2 cup crumbled feta cheese

How To Make mediterranean orzo pilaf

Step 1

In large skillet over medium heat, melt butter; add RONZONI ORZO. Cook, stirring frequently, until golden brown, about 3 minutes.

Step 2

Stir in water, bouillon and seasonings; heat to boiling, stirring to dissolve bouillon. Reduce heat; simmer, uncovered 10 minutes.
Step 3

Stir in tomato and spinach; cover. Cook 5 minutes or until almost all liquid is absorbed, STIRRING OCCASIONALLY to prevent sticking.
Step 4

Stir in olives and feta cheese, if desired. 4 servings (about 1 cup each).
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