Thursday, June 27, 2013

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes for Two

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From the kitchen of One Perfect Bite...While I know that lamb is not a popular favorite in the United States, my family loves it. They are particularly partial to double cut chops and really well-flavored burgers made with ground lamb. It can be difficult to find appropriate sides to serve with it because the meat is distinctly flavored and can be overwhelmed by choices that work perfectly well with beef or chicken. I was delighted when I found this recipe in Cuisine at Home magazine because I knew a pumped up orzo would be perfect to serve with grilled lamb. The fact that the recipe was scaled to feed just two diners was an added plus. It takes about 15 minutes to move this dish from the chopping block to the table and it is easy enough for even young cooks to try. The orzo is vaguely Mediterranean and it will appeal to most palates, though I suspect it will not be easy to sell it to young children. While the recipe below is scaled to feed two, it can be doubled or tripled for those of you who still have a gang at your table. If you don't care for sun-dried tomatoes use olives. If you don't like feta try using blue cheese instead. While it is not necessary, I always add a tablespoon or two of pine nuts to the orzo to give it some texture. I really hope you'll try this simple recipe. I think it will quickly become a go-to favorite. Here's how the orzo is made.

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

1-1/2 cups chicken broth
1/2 cup orzo pasta
2 tablespoons sun-dried tomatoes packed in oil, minced
2 tablespoons feta cheese, crumbled
1/8 teaspoon kosher salt
1/8 teaspoon pepper


1) Bring broth to a boil in a small saucepan and stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally until liquid is absorbed, about 9 minutes. Remove saucepan from heat.
2) Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo with salt and pepper.  Serve immediately. Yield: 2 servings.

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Angie Schneider said...

Feta and sundried tomatoes....I love the flavours, Mary. The orzo must be very tasty.

Ginny said...

I love this and have printed it to try. I have been making orzo a bit more lately and can't wait to try this.

Foodycat said...

Lovely! I've often wondered why lamb isn't popular over there. I guess it doesn't lend itself to the intensive feedlot rearing that is quite common in the US.

Coleens Recipes said...

I love this idea, what a great side dish, thank you for sharing.

Vicki Bensinger said...

Wow I'd almost forgotten about orzo. I used to use it all the time. This is such a nice combination of flavors. Now I need to go purchase some. It's funny some years you make something like crazy and then you forget about it. Thanks for reminding me about this wonderful rice shaped pasta.

From the Kitchen said...

We are lamb lovers and I've frequently prepared orzo to accompany. However, not this dish and I'm glad to have the recipe.


Jenn S said...

I really like lamb too, but Chris does not, so I can't tell you the last time I had it. But I can see how this would be a great side dish for any meal with lamb. It would also go splendidly with chicken :) Love the use of feta!

bellini said...

I am fond of lamb and flavourful orzo dishes Mary.

Mr. & Mrs. P said...

Love the feta and tomatoes with this dish.. Best part is so easy to make... YUM

Catherine said...

Dear Mary, Looks wonderful. Blessings, Catherine xo

Melinda said...

Sounds like an interesting dish.
I am always happy to see recipes for two.

: o )

David said...

Mary, We love lamb!! It is hard to find good lamb...other than imported shoulder roasts from New Zealand or those out of sight expensive lamb chops. We have found some shoulder chops lately that we've been grilling and this orzo dish will be great with them! Thanks and Take Care, Big Daddy Dave

Jersey Girl Cooks said...

Delicious flavors and I live how you made it in a smaller size.

JG said...

We enjoy lamb, too. This side dish will be great this summer. Thank you, Mary!

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