Description
A simple, hearty stew made with orzo pasta cooked in a tomato-based broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with juice), broth, oregano, salt, and pepper. Bring the mixture to a boil.
- Stir in the orzo pasta. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat. Let stand for 5 minutes before serving.
- Garnish with fresh parsley.
Notes
- You can add cooked ground beef or shredded chicken for a meatier dish.
- For a richer flavor, use beef broth instead of vegetable or chicken broth.
- Squeeze fresh lemon juice over individual servings before eating.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 5
- Protein: 12
- Cholesterol: 0
Keywords: Greek, Manestra, Orzo, Pasta, Stew, Tomato, Comfort Food