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
-
Preheat the oven to 400˚F.
-
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.
-
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.
-
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!
You May Also Like
Stir-Fried Chicken with Steamed Buns
- Difficulty
15 mins
0
Simple Salmon Croquettes with Sriracha Dill Sauce Recipe
- Difficulty
20 mins
3
Miso Vermicelli Clam Soup
- Difficulty
45 mins
0