Lemon Feta Orzo with Oregano & Mint

Lemon Feta Orzo with Oregano & Mint

A quick and flavorful lemon orzo with feta, mint, and oregano – a Mediterranean-inspired one-pot dish perfect as a light lunch or side. Ready in 30 minutes.

Course Main Course, Side Dish

Cuisine Greek, Mediterranean

Keyword feta, herbs, orzo, pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 331kcal

Ingredients

200 grams orzo pasta 1 cup
1000 ml water 4 cups
1 tablespoon no sodium chicken bouillon or substitute vegetable bouillon
1 tablespoon olive oil
2 lemons zest and juice
3 cloves garlic
130 grams sheep feta about 1 cup
1.5 teaspoons dried mint
1.5 teaspoons dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons fresh parsley finely chopped
2 tablespoons fresh mint finely chopped

Instructions

In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté garlic with half the lemon zest for 1–2 minutes until fragrant.
Add orzo and toast for 2–3 minutes, stirring often.
Stir in water and bouillon until dissolved.
Add salt, pepper, dried oregano, dried mint, and remaining lemon zest. Simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
Remove from heat. Stir in lemon juice, crumbled feta, and optional chopped fresh parsley and/or mint. Add extra zest if desired.
Taste and adjust seasoning to your preference. Serve topped with fresh cracked black pepper.

Nutrition