Greek Tomato Orzo
What You Will Need
Ingredients
- 2 Tbsp. olive oil
- half an onion, diced
- 2 tsp. Lee Kum Kee Minced Garlic
- 1 red bell pepper, diced
- 2 cups kale, chopped
- 1 cup uncooked orzo
- 1 (14 oz.) can diced fire roasted tomatoes
- 1 ½ cups cooked chickpeas
- 2 ½ cups vegetable broth
- 1 Tbsp. unsalted butter
- dill fronds, for topping
- feta cheese crumbles, for topping
- lemon wedges, for serving
Seasoning
- 2 tsp. dried oregano
- pinch of red pepper flakes
- ½ Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 1 tsp. kosher salt
- 3 Tbsp. tomato paste
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 400˚F.
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Heat the olive oil in an oven safe pan over medium heat. Add in the onion and sauté until soft, about 5 minutes. Mix in the Lee Kum Kee Minced Garlic, red bell pepper, kale, oregano, red pepper flakes, Lee Kum Kee Sriracha Chili Sauce, and kosher salt. Cook until the kale wilts.
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Add in the tomato paste and cook for another minute. Then add in the orzo, diced fire roasted tomatoes, chickpeas, and vegetable broth. Bring it to a simmer then place it in the oven to bake for 10-15 minutes until the orzo is cooked.
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Remove the pan from the oven and mix in the unsalted butter. Top with dill fronds and feta cheese crumbles. Serve with lemon wedges and enjoy!
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