One‑Pan Mediterranean Orzo

Ingredients

• 150 g orzo pasta
• 2 tbsp olive oil
• 1/4 cup pitted Kalamata olives, sliced
• 1/4 cup sun‑dried tomatoes, chopped
• 300 ml vegetable broth
• 50 g feta cheese, crumbled
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat (1 minute).

2. 2

   Add the orzo and toast lightly, stirring frequently until golden, about 2 minutes.

3. 3

   Pour in the vegetable broth, bring to a simmer, then add the olives and sun‑dried tomatoes; cover and cook for 10‑12 minutes, stirring once, until the orzo is tender and liquid is absorbed.

4. 4

   Remove from heat, stir in the lemon juice and crumbled feta, and let sit for 1 minute to melt slightly.

5. 5

   Garnish with parsley if desired and serve warm.