Greek Orzo Bowl

Greek Orzo Bowl



    • 1 Tbsp Sicilian Lemon Infused Olive Oil

    • 1 cup Dry Orzo

    • 2 cups Chicken Broth

    • 1 Red Bell Pepper, small dice

    • 2 Green Onions, sliced

    • ½ cup Kalamata Olives

    • 6 Mint Leaves, chiffonade

    • 10 Basil Leaves, chiffonade

    • ⅓ cup Feta




  1. In a large skillet, heat the olive oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the stock and reduce heat to low. Cover and cook until water is absorbed, about 12 minutes.

  2. In a medium bowl mix together all the meatball ingredients except for the olive oil and form into 1 inch balls. 

  3. Heat a skillet over medium heat and the 2 Tbsp of olive oil. Cook meatballs 3-4 minutes, flip and cover, and cook an additional 5-6 minutes or until the meatballs are done.

  4. In a small bowl combine the Greek yogurt, vinegar, oil, rub, salt, and 2 Tbsp water.

  5. In a serving bowl add your cooked orzo, top with red bell peppers, green onions, olives, mint, basil, feta, and dressing.

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