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Athenian Orzo

Fall 2004, May/June 1992, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (81 votes)

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.



READER'S COMMENT:
"I make this dish for all my special events. This is a wonderful dish and really wows your guests. Just don't over cook the shrimp. Cheryl Swor "
Athenian Orzo Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 28-ounce can diced tomatoes
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon drained capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • Pinch of crushed red pepper
  • 1 pound medium shrimp, (30-40 per pound), peeled and deveined
  • 1 cup orzo
  • 1/2 cup crumbled feta cheese

Preparation

  1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
  2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
  3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
  4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

Nutrition

Per serving: 397 calories; 9 g fat (4 g sat, 3 g mono); 189 mg cholesterol; 44 g carbohydrates; 34 g protein; 4 g fiber; 991 mg sodium; 730 mg potassium.

Nutrition Bonus: 26 mg vitamin C (45% daily value), 730 mg potassium (37% dv), 7 mg iron (35% dv), 124 mcg folate (31% dv), 243 mg calcium (25% dv), 97 mg magnesium (24% dv), 15% dv vitamin A, 15% dv fiber.

Carbohydrate Servings: 3

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat



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Recipe Categories

Ease of Preparation
Easy
Total Time
1 hour or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
Greek

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