Athenian Orzo

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

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 "

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12 Reviews for Athenian Orzo

05/16/2013

Lindsay_147

Recommends this recipe

Easy, fresh-tasting meal that makes great leftovers

This just kept getting better each day, even though the parsley got a bit wilted. Next time I might add a cup or two of fresh chopped kale or chard. I also didn't have capers so substituted black olives. Wish I'd added more -- as they're less salty than capers, they didn't add the same kick. Still -- great dish, and great leftovers.

Pros: Tasty, fresh, but filling

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01/23/2013

Anonymous

Recommends this recipe

Delish!

I used kalamata olives chopped up instead of capers (didn't have any on hand and too lazy to go to the store). I'm not sure how it was supposed to taste with the capers, but the flavor with the olives was fantastic! Enjoy!!

Pros: Super yummy and filling, loved it!

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01/03/2013

sonya_ladadok

Recommends this recipe

Tasty and easy!

I used brown rice because store didn't have whole wheat orzo, used italian seasoned tomatoes so I wouldn't have to buy the italian seasonings, used extra feta and capers, omitted crushed red pepper as I didn't have any. Turned out tasty and easy!

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