Orzo Tomato Stew with Feta

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This recipe is a vegetarian, tomato-based stew with orzo and feta cheese. Easy to make and especially comforting.

Time 35 mins
Servings 4
Difficulty Easy





  • 1 tbsp Olive oil, extra virgin
  • 1 onion Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 1 ½ tsp Mustard seed
  • 2 cups Orzo pasta
  • 1 14 oz can Tomatoes, crushed
  • 3 cups Stock, chicken or vegetable
  • 1 14 oz can Chickpeas, drained and rinsed
  • ¼ cup Dill, chopped
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 cup Feta cheese, crumbled


  • In a large skillet, heat olive oil over medium high heat. Add onion and garlic and cook until onion is translucent, about 5 to 7 minutes.
  • Add mustard seeds. Cook until mustard seeds begin to pop, about 1 to 2 minutes.
  • Stir in orzo, tomatoes, stock and chickpeas. Bring to a boil, then turn heat down and simmer, stirring frequently, until sauce has thickened and orzo is tender, about 20 minutes.
  • Stir in dill, salt and black pepper. Sprinkle with feta cheese. Serve.


  • Remember that feta is salty so you may wish to use less, depending on your preference 
  • Garnish with additional dill if desired