Baked Orzo with Kalamata Olives & Fresh Herbs
Submitted by Cowgirl Lori
Creamy baked orzo simmered in chicken broth with briny kalamata olives and finished with fresh herbs. A Mediterranean-inspired side dish that’s ready in 40 minutes.
YIELD
2 servingsPREP
15 minCOOK
20 minREADY
40 minThink of this as risotto’s easier, less needy cousin.
Orzo gets toasted in olive oil with onions, simmered in chicken broth with chopped kalamata olives, then finishes in the oven where it absorbs all that savory liquid and turns creamy without constant stirring.
A generous shower of fresh herbs right at the end brings everything to life.
It works as a side next to roast chicken or grilled lamb, but honestly, a big bowl of this with a green salad is a meal on its own.
Chef Tips
- Toast the orzo in the olive oil until it smells nutty and turns slightly golden. This step adds depth you won’t get otherwise.
- Add the stock in two stages so the orzo absorbs it gradually and doesn’t get waterlogged.
- Use a mix of herbs: parsley, basil, and a little mint is a knockout combination with the olives.
- Check at 20 minutes. If the orzo still has bite, add a splash more stock and give it a few more minutes.
Ingredients
Directions
In a saucepan heat olive oil over medium heat and cook onions until tender.
Add orzo and cook for 2 to 3 minutes.
Add olives and 2 cups of chicken stock and bring to a boil.
Simmer for 5 minutes and 2 more cups of chicken stock.
Return to a boil and pour into a butter baking dish .
Cover with foil and bake at 350℉ (180℃) F for 20 minutes, stirring once.
After 20 minutes check orzo and if necessary add more stock and continue to bake until tender.
Sprinkle with fresh chopped herbs and serve hot.
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