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

4.23 from 9 votes

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.

Course meze, side dishes

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword Aegina pistachios, broccoli, Greek olives, halloumi, kritharaki, orzo, ouzo, pilaf

PREP TIME 5 minutes

COOK TIME 10 minutes

SERVES 5

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

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