Looking for a delightful dish that combines the heartiness of lentils with the comforting goodness of orzo? Say hello to Orzo Lentil Pilaf with Feta! This Middle Eastern-inspired recipe is not only a feast for the senses but also a nourishing option that’s perfect for any meal. With a prep time of just 10 minutes and a total cooking time of 35 minutes, you can whip up a delicious, satisfying dish that serves four people in no time. Imagine the fragrant aroma of sautéed onions and garlic wafting through your kitchen, culminating in a colorful, flavorful pilaf topped with creamy feta. Ready to impress your taste buds? Let’s dive into this easy-to-follow recipe that will leave you craving more!
Ingredients
- 1 cup orzo pasta
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the rinsed lentils and orzo pasta, stirring to coat them with the oil and combine with the onions and garlic. Toast the grains for 1-2 minutes to enhance their nutty flavor.
- Slowly pour in the vegetable broth, stirring to ensure even distribution. Bring the mixture to a gentle boil, then reduce heat to low and cover the pan.
- Simmer the pilaf for 18-20 minutes, or until the lentils are tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let the pilaf rest, covered, for 5 minutes to allow remaining liquid to be absorbed and flavors to meld.
- Fluff the pilaf with a fork, season with salt and pepper to taste, and gently fold in the crumbled feta cheese.
- Serve hot, garnishing with additional feta or fresh herbs if desired.
Tips
- Choose the Right Lentils: For this recipe, green or brown lentils work best as they hold their shape during cooking. Avoid red lentils as they tend to become mushy.
- Toast the Orzo: Don’t skip the toasting step! It enhances the nutty flavor of the orzo and adds depth to your pilaf.
- Monitor the Liquid: Keep an eye on the liquid level while simmering. If it looks too dry before the lentils are tender, add a splash more vegetable broth.
- Resting Time: Allowing the pilaf to rest after cooking helps the flavors meld together beautifully, so don’t rush this step!
- Customize Your Toppings: Feel free to get creative! Add fresh herbs like parsley or dill, or toss in some roasted vegetables for extra flavor and nutrition.
- Make It Ahead: This pilaf stores well in the fridge for up to three days, making it a great option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 18g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
