Orzo Tomato Stew with Feta

stew

Orzo, feta and tomatoes are the prized ingredients that make this dish sing

YIELD

4 Servings

TOTAL TIME

35 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Olive oil, extra virgin 

15 g

15 mL / 1 tbsp 

Onion, chopped 

100 g

1 onion

Garlic, minced 

6 g

2 cloves

Chilli flakes 

2 g 

½ tsp 

Mustard seed

8 g

1½ tsp

Orzo pasta

200 g / 7 oz 

-

Tomatoes, crushed, canned 

400 g / 14 oz

1 can

Stock, vegetable or chicken 

700 g 

700 mL / 3 cups 

Chickpeas, drained, rinsed, canned 

400 g / 14 oz

1 can

Dill, chopped 

40 g 

¼ cup

Salt 

to taste

-

Black pepper, freshly ground 

to taste

-

Feta cheese, crumbled 

120 g / 4 oz 

1 cup

METHOD

  1. In a large skillet, heat olive oil over medium high heat. Add onion and garlic and cook until onion is translucent, about 5-7 minutes. 
  2. Add chilli flakes and mustard seeds. Cook until mustard seeds begin to pop, about 1-2 minutes.
  3. 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
  4. Stir in dill, salt and black pepper. Sprinkle with feta cheese. Serve. 

NOTES

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