Orzo With Broccoli Feta And Olives – Bon Appetit
Description
This delightful Orzo with Broccoli, Feta, and Olives is a perfect blend of Mediterranean flavors and textures. The rice-shaped pasta absorbs the savory olive oil infused with toasted pine nuts and crushed red pepper, creating a rich base. Fresh broccoli adds a pop of color and crunch, while crumbled feta and briny Kalamata olives provide salty, tangy contrast. Finished with fresh basil and Parmesan, this dish is both comforting and sophisticated. Its an excellent choice for a quick weeknight dinner or a light lunch. The combination of warm toasted nuts and cool, creamy cheese makes every bite satisfying. Serve it as a main course or a hearty side dish to grilled meats or fish. Simple ingredients come together to create a meal that feels gourmet yet approachable, ensuring your family and friends will ask for seconds.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Add the orzo and cook until tender but still firm to the bite, about 8 minutes.
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Add the broccoli florets to the pot with the orzo and cook until crisp-tender, about 2 minutes.
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Meanwhile, heat the olive oil in a heavy small skillet over medium heat.
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Add the pine nuts and stir constantly until they are golden brown, about 3 minutes.
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Add the crushed red pepper to the skillet and stir until aromatic, about 30 seconds.
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Remove the skillet from the heat.
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Drain the orzo and broccoli thoroughly in a colander.
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Transfer the hot orzo and broccoli to a large mixing bowl.
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Pour the warm oil mixture with pine nuts and red pepper over the orzo and toss to coat evenly.
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Add the crumbled feta, halved olives, grated Parmesan, and chopped basil to the bowl.
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Toss gently to combine all ingredients.
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Season with salt and pepper to taste and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 117.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some of the olive oil as it sits; add a splash of water or extra olive oil when reheating to restore texture.
Ingredient Substitutions: If you cannot find Kalamata olives, other briny black olives work well. For a vegetarian option, ensure the Parmesan is vegetarian (contains no animal rennet). You can substitute fresh spinach or arugula for the broccoli if preferred.
Variations: Add grilled chicken or shrimp for extra protein. For a vegan version, omit the feta and Parmesan or use plant-based alternatives.
Tips: Toasting the pine nuts enhances their flavor significantly, but watch them closely as they can burn quickly. Ensure the orzo is drained well to prevent the dish from becoming watery.
