Ingredients
- 1 cup orzo pasta
- 4 cups chicken or vegetable broth
- 1 diced onion
- 2-3 cloves minced garlic
- 1 cup diced tomatoes (fresh or canned)
- Fresh herbs (oregano and parsley)
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- Optional: Carrots and peas
Instructions
- Sauté the butter or olive oil in a large pot over medium heat. Add the diced onion and cook until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced tomatoes and let cook for about 5 minutes.
- Pour in the broth and bring to a gentle boil. Reduce heat to low.
- Add the orzo and cook according to package instructions, about 10-12 minutes.
- Finishing touches: Stir in fresh herbs, salt, and pepper to taste.
Notes
Best served warm, garnished with parsley and crumbled feta. Can be made vegan by substituting with vegetable broth and using olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian