Lemony Mediterranian Orzo

Look at this- two vegetarian, lent-friendly recipes in a row! I actually made this last night and served it with some chicken (as you can see here) but I’m honestly not a big chicken fan so I didn’t even eat mine. I’ve made the orzo a few times, and it makes a great meal on its own. Its light, yet filling, with tons of colorful veggies and a nice tangyness from the lemon. Don’t you just love lemon? I think its ones of my favorite flavorings.

This recipe is super fast and comes together very easily.  The orzo is a nice change from my usual couscous or rice. Its also season-less- even though its chock full of vegetables, they’re standards that can be found any time of the year…great in these cold late winter months when you long for the vegetables of summer.

  • 1.5 cups vegetable stock
  • 2/3 cup orzo
  • 1 lemon, supremed (rind and pith removed)
  • oregano
  • 1 T. lemon juice
  • 1/4 cup slice kalamata olives
  • 1 T. lemon juice
  • 3 cups baby spinach (about half a bag)
  • 1 plum tomato, seeded and chopped
  • 1/2 roasted red pepper, chopped
  • 1/4 cup feta cheese (regular or reduced fat)

1. In a large sautee pan, bring stock to a boil over medium-high heat. Add orzo, lemon, and oregano to taste. Cover and let simmer about 10 minutes, until orzo is soft.

2. Add spinach, and stir well until wilted. Add olives, lemon juice, tomato and red pepper. Cook about 2 minutes, until heated through. Remove from heat and stir in feta cheese.

Serves 4.


  1. Natasha - 5 Star Foodie says:

    I love orzo – this is a lovely preparation! For some reason I can’t find orzo lately. I’ll have to look and make it soon!

  2. No orzo- thats so sad! I hope you find some soon.I always forget about it, but I really do love it. It has such a nice texture.

  3. giverecipe2009 says:

    I love lemon. I can eat it with any dish. And serving chicken with orzo is a great idea. I’d also squeeze lemon on that chicken.

  4. The olives do it for me – what a nice punch of flavors with the lemon to tie it all together. I love couscous but can grow tired of it if it doesn’t carry enough flavor – this looks like one to try!

  5. giverecipe- I don’t know what it is about lemon- its so refreshing! Lemon squeezed on the chicken is a must. I also like to cut mine into little pieces and mix it right into the orzo.

    Scate- the olives are definitely what makes this dish. Its a flavorful one, for sure!

  6. I make a very similar salad to this in the summer quite often. I love orzo in pasta salads. The shape is great for getting coated in all the sauce. I sometimes use my homemade preserved lemon in it, too. Yum!

  7. Carolyn- I’ve never tries preserved lemons, but I keep hearing about them. I’ll have to give them a try soon!

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