Greek Lemon Orzo

Ingredient Spotlight: Key Notes for Success

For the full ingredient list, see the recipe card below. Here are some important notes to help you choose the best ingredients for this Greek Baked Orzo.

• Bell Peppers: I prefer red bell peppers for their sweetness, but orange or yellow peppers work equally well. Green bell peppers have a slightly more tangy flavor, so use them if you prefer.
• Zucchini: Yellow squash is a great substitute for zucchini. There’s no need to peel either vegetable if the skin is tender.
• Oregano: Dried oregano is essential for that classic Greek flavor. I recommend using a full tablespoon for a pronounced oregano taste, but you can adjust the amount to your preference.
• Fire-Roasted Diced Tomatoes: These tomatoes add a subtle smoky note to the dish. If you don’t have them on hand, regular diced tomatoes are a fine substitute.
• Chickpeas: Also known as garbanzo beans, chickpeas provide a boost of protein and fiber. You can substitute white beans if desired. Be sure to drain and rinse the beans thoroughly before adding them to the recipe.
• Broth: Opt for low-sodium broth to control the overall saltiness of the dish. As the orzo cooks, the broth reduces and concentrates the flavors, so starting with a heavily salted broth could lead to an overly salty final product.
• Orzo Pasta: It’s important to use orzo pasta for this recipe, as it cooks much faster than other pasta shapes. Substituting a different type of pasta will likely result in an unevenly cooked dish.
• Shrimp: If using frozen shrimp, thaw it completely before cooking. You can thaw it in the refrigerator overnight or quickly thaw it by placing it in a bowl of cool water and gently swirling it around until thawed.

Step-by-Step Guide: Making Your Greek Baked Orzo

Get Started: Preheat your oven to 400°F (200°C). Place an oven-safe skillet over medium heat and add oil. A large skillet or a small Dutch oven is ideal for this recipe.

Sauté the Vegetables: Add the diced onion, bell pepper, and zucchini to the skillet. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften – about 5-7 minutes. Next, add the minced garlic and oregano, and continue to cook, stirring constantly, for about a minute until the garlic becomes fragrant.

Simmer with Orzo: Add the diced tomatoes, chickpeas, and broth to the skillet, followed by the orzo. Stir well to combine all the ingredients and bring the mixture to a simmer. Continue stirring occasionally to prevent the orzo from sticking to the bottom of the pan.

Bake to Perfection: Transfer the skillet to the preheated oven and bake uncovered for 15 minutes. Remember to use oven mitts, the handle will be hot!

Add the Finishing Touches: Remove the skillet from the oven and stir in the artichoke hearts and spinach. Then, arrange the shrimp evenly over the top of the orzo mixture. Season the shrimp with black pepper and a squeeze of fresh lemon juice. Finally, sprinkle the feta cheese generously over the top.

Final Bake: Return the skillet to the oven and bake for another 15 minutes, or until the shrimp turn pink and opaque and are curled into a “C” shape. The exact baking time may vary depending on the size of the shrimp.

Rest and Serve: Remove the Greek baked orzo from the oven and let it rest for about 5 minutes before serving. This allows the flavors to meld together and the orzo to thicken slightly. Garnish with fresh dill or parsley.

Recipe Variations: Customize Your Dish

• Vegetarian Option: Simply omit the shrimp for a delicious vegetarian meal.
• Veggies Swap: Add sliced mushrooms, eggplant, or roasted red peppers for variety.
• Spice It Up: Add a pinch of red pepper flakes or a dash of harissa for a kick of heat.
• Olives and Capers: Kalamata olives add a briny flavor that complements the other Mediterranean ingredients. Capers provide a burst of tangy-salty flavor.

Serving Suggestions: Complete Your Meal

This Greek baked orzo is a complete meal in itself, but you can easily pair it with a simple side dish to create a more substantial meal.

• Greek Salad: A classic pairing! My Greek Salad Recipe is a refreshing contrast to the rich baked orzo. For a variation, try my Chopped Greek Salad.
• Bread: Serve with warm pita bread or naan for scooping up the flavorful orzo and sauce. Texas Toast Garlic Bread is always a hit with pasta dishes, too!
• Green Beans: Even though this dish is packed with vegetables, I find that green beans pair well with Greek flavors. Try my Roasted Green Beans or Air Fryer Green Beans. For a special occasion, my Mediterranean Green Bean Salad is a fantastic choice!

Storage & Reheating

Refrigerator: Store leftover Greek baked orzo in an airtight container in the refrigerator for up to 4 days. Due to potential texture changes in the shrimp, freezing this recipe is not recommended.

Reheating: To reheat, bake in a 350°F (175°C) oven until heated through. To prevent overcooking the shrimp, remove it before reheating the orzo, and add it back in during the last few minutes. You can also microwave individual portions, adding the shrimp toward the end of the heating time.

Recipe

Greek Baked Orzo

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By Rachel Gurk

Prep Time: 20 mins

Cook Time: 45 mins

Resting Time: 5 mins

Total Time: 1 hr 10 mins

Servings: 6

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This Greek baked orzo is a one skillet recipe packed with shrimp, chickpeas, orzo pasta, and vibrant vegetables, with bright lemon juice, feta, and herbs for those Mediterranean vibes.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced (about ½ cup)
• 1 red bell pepper, diced (about 1 cup)
• 1 small (8 ounces) zucchini, diced (about 1 ½ cups)
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 3 cloves garlic (minced or pressed)
• 1 tablespoon dried oregano
• 1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
• 1 can (15.5 ounces) chickpeas (rinsed and drained)
• 2 ½ cups low-sodium chicken broth (or vegetable broth)
• 12 ounces uncooked orzo (about 1 ¾ cups)
• 1 can (14 ounces) quartered artichoke hearts (drained and patted dry)
• 2 cups loosely packed baby spinach (roughly chopped)
• 16 ounces peeled raw shrimp, size 20/30 (tail off, deveined, thawed if frozen, patted dry)
• ¼ teaspoon coarse ground black pepper
• 1 tablespoon freshly squeezed lemon juice (½ lemon)
• 6 ounces crumbled feta cheese
• ¼ cup chopped fresh dill or parsley (for garnish)

Instructions

• Preheat the oven to 400°F (200°C).
• Heat the oil in a large oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini, season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Stir in the garlic and dried oregano, cook for 1 minute.
• Pour in the diced tomatoes, chickpeas, and broth, then stir in the orzo. Bring the mixture to a simmer, scraping the bottom to make sure the orzo isn’t sticking.
• Once the orzo mixture has come to a simmer, carefully transfer the skillet to the oven and bake uncovered for 15 minutes.
• Remove the pan from the oven, stir, and fold in the artichoke hearts, and spinach. Nestle the shrimp evenly over the top, season with black pepper and squeeze the lemon half over the shrimp. Sprinkle the feta evenly over the top of the shrimp.
• Return the skillet to the oven and bake, uncovered, about 15 minutes, or until the shrimp are curled and opaque.
• Let the dish rest 5 minutes before serving. Garnish with fresh dill or fresh parsley.

Notes

• Shrimp: If you use smaller or larger shrimp, the baking time will have to be adjusted accordingly. If you use shrimp that’s already cooked, the second baking time can be reduced; bake just until the shrimp is heated through and the cheese has melted.
• Vegetarian: The recipe can easily be made without shrimp if you prefer. The chickpeas, feta cheese, and vegetables make it a very satisfying main dish.

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Nutrition

Nutrition information is automatically calculated. Use as an approximation only.