Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios

4.23 from 9 votes

Orzo, called kritharaki in Greece, is the stuff of comfort food and often baked with tomatoey chicken and/or lamb. This Greek recipe for orzo pilaf is a vegetarian’s dream, packed with healthful vegetables and a great example of green Mediterranean diet cooking. The halloumi cheese adds a special twist.

4.23 from 9 votes

Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios

By Diane Kochilas

Prep Time 5

Cook Time 10

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegetarian

Prep Time 5

Cook Time 10

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegetarian

Ingredients

Greek extra virgin Olive Oil EVOO
1 head of broccoli cut into florets
2 teaspoons Greek chopped garlic
10 – 12 cherry or tear drop tomatoes halved
2/3 cup Aegina pistachios toasted
10 roasted wrinkled Greek olives
Grated zest of 1 lemon
1 shot glass of ouzo
1 ½ cups halloumi or feta cut into ½-inch cubes
2 teaspoons dried Greek oregano
Greek sea salt and freshly ground black pepper
½ pound/ 45o g orzo cooked in salted water and drained

Instructions

Heat 2 tbsp. olive oil in a large frying pan.
Cook the broccoli for 5 – 7 minutes.
Add the garlic and stir. tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper.
Toss everything into the hot drained orzo, add a little more olive oil and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios