Description
1 cup orzo pasta
2 cups broccoli florets, chopped
½ cup crumbled feta cheese
¼ cup sliced almonds, toasted
2 tbsp olive oil
1 clove garlic, minced
Zest of 1 lemon
Juice of ½ lemon
½ tsp dried oregano
¼ tsp salt (or to taste)
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
Directions:
Cook the Orzo & Broccoli:
Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions. In the last 2 minutes of cooking, add the chopped broccoli to
blanch. Drain and set aside.
Prepare the Dressing:
In a small pan, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Remove from heat and stir in lemon zest, lemon
juice, oregano, salt, black pepper, and red pepper flakes (if using).
Combine Everything:
In a large bowl, toss the cooked orzo and broccoli with the lemon-garlic dressing. Add crumbled feta and toasted almonds, gently mixing to combine.
Serve & Enjoy:
Serve warm or at room temperature as a refreshing side dish or a light main course. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Boil Water: Fill a medium pot with water, add a generous pinch of salt, and bring to a rolling boil.
- Cook Orzo: Add the orzo to the boiling water and set a timer for the package’s recommended cooking time (typically 8-10 minutes).
- Blanch Broccoli: Two minutes before the orzo is done, add the chopped broccoli florets directly to the same pot. This cooks them perfectly without losing crunch.
- Drain: Carefully drain the orzo and broccoli in a colander. Let it sit for a minute to steam dry slightly.
- Toast Almonds: While the pasta cooks, place sliced almonds in a dry skillet over medium heat. Stir constantly for 2-3 minutes until golden and fragrant, then transfer to a plate.
- Make Dressing: In the same small skillet, heat olive oil over medium. Add minced garlic and cook for 30 seconds just until fragrant—do not let it brown. Remove from heat and whisk in lemon zest, juice, oregano, salt, pepper, and red pepper flakes.
- Combine: In a large mixing bowl, pour the warm dressing over the drained orzo and broccoli. Toss thoroughly to coat.
- Final Mix: Gently fold in the crumbled feta and toasted almonds, reserving a small handful of each for garnish.
Serving Suggestions
This versatile dish can be adapted for any meal.
- As a main course, add a grilled chicken breast, salmon fillet, or chickpeas for extra protein.
- Serve it alongside grilled lamb chops, lemon-herb fish, or as part of a Mediterranean mezze platter with hummus and pita.
- For a picnic or potluck, pack it at room temperature. The flavors meld beautifully as it sits.
- Add freshness with a handful of chopped parsley, mint, or arugula just before serving.
How-to Summary
Boil orzo, adding broccoli in the last 2 minutes. Drain. Toast almonds. Make a warm dressing with olive oil, garlic, lemon, and herbs. Toss everything with feta and almonds. Serve warm or at room temperature.
Frequently Asked Questions
Can I make this ahead of time? Yes, it keeps well for up to 3 days refrigerated. Add a small splash of olive oil or lemon juice when reheating or serving cold to refresh it.
What can I substitute for feta? Goat cheese, ricotta salata, or a dairy-free alternative work well. For a different twist, try grated Parmesan.
Can I use frozen broccoli? Yes. Thaw and pat it dry first, or add it frozen directly to the boiling water for the last 3 minutes of cooking.
Is there a gluten-free option? Absolutely. Substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
My pasta seems dry after refrigerating. How do I fix it? Pasta absorbs liquid. Simply stir in an extra tablespoon of olive oil and a squeeze of lemon juice to bring back moisture and flavor.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Cook it only until fragrant, about 30 seconds.
- Skipping the Toasting: Toasting the almonds is crucial for deepening their flavor and adding texture.
- Over-mixing with Feta: Fold the feta in gently at the end to keep it from disintegrating and becoming pasty.
- Not Salting the Pasta Water: This is your primary chance to season the orzo itself. Use enough salt.
Conclusion
This Lemon Orzo with Broccoli, Feta, and Almonds is more than a simple side dish; it’s a vibrant, flavor-packed meal that comes together with minimal effort. The combination of tangy lemon, creamy feta, and crunchy almonds creates a satisfying texture and taste experience. Perfect for a quick weeknight dinner or an impressive dish for guests, its versatility and make-ahead potential make it a reliable recipe to return to again and again. Give it a try and enjoy a taste of the Mediterranean in under 30 minutes.
