warm-orzo-pilaf

Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios


Orzo, called kritharaki in Greece, is the stuff of comfort food and often baked with tomatoey chicken and/or lamb. This Greek recipe for orzo pilaf is a vegetarian’s dream, packed with healthful vegetables and a great example of green Mediterranean diet cooking. The halloumi cheese adds a special twist.
RATING
SERVES
5
PREP TIME
5 min
COOK TIME
10 min

Ingredients

  • Greek extra virgin Olive Oil EVOO
  • 1 head of broccoli cut into florets
  • 2 teaspoons Greek chopped garlic
  • 10 – 12 cherry or tear drop tomatoes halved
  • 2/3 cup Aegina pistachios toasted
  • 10 roasted wrinkled Greek olives
  • Grated zest of 1 lemon
  • 1 shot glass of ouzo
  • 1 ½ cups halloumi or feta cut into ½-inch cubes
  • 2 teaspoons dried Greek oregano
  • Greek sea salt and freshly ground black pepper
  • ½ pound/ 45o g orzo cooked in salted water and drained

Instructions

  1. Heat 2 tbsp. olive oil in a large frying pan.
  2. Cook the broccoli for 5 – 7 minutes.
  3. Add the garlic and stir. tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper.
  4. Toss everything into the hot drained orzo, add a little more olive oil and serve.

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