greek baked orzo

greek baked orzo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

INGREDIENTS

• 2 tablespoons olive oil
• half of an onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 2 teaspoons dried oregano
• a tiny pinch of red pepper flakes 
• 1 teaspoon kosher salt
• 3 tablespoons tomato paste
• 1 cup uncooked orzo
• 1 14-ounce can diced fire roasted tomatoes
• 1–2 cups cooked chicken or chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1–2 tablespoons butter (optional)
• feta and dill for topping (optional)
• lemon squeezies for serving (optional)

INSTRUCTIONS

• Preheat the oven to 400 degrees.
• In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
• Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
• Add the tomato paste. Saute for 1-2 minutes. 
• Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 
• Bake for 10-15 minutes until the orzo is soft.
• Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

SOURCE ARTICLE>https://pinchofyum.com/greek-baked-orzo