Recipe Detail

Orzo and Rice with Feta and Shrimp

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  1. 1 tablespoons - butter
  2. 1/4 cups - orzo or broken spaghetti noodles
  3. 1 cups - white long-grain rice
  4. 1 3/4 cups - chicken stock
  5. 1 - onion finely chopped
  6. 1 - small green or red bell pepper seeded and finely chopped
  7. 3 tablespoons - olive oil
  8. 1 pounds - peeled, deveined large shrimp
  9. 2 tablespoons - chopped fresh oregano OR 2 tsp dried oregano
  10. 4 cloves - garlic chopped
  11. 1 teaspoons - crushed red pepper
  12. 1/2 cups - dry vermouth or white wine
  13. 1 - lemon juiced (about 1/4 cup)
  14. 3 - plum tomatoes or 2 tomatoes on the vine seeded and diced
  15. 1 cups - fresh flat-leaf parsley coarsely chopped
  16. 3/4 cups - crumbled feta cheese plus more, as desired
  17. 1/2 cups - pitted kalamata olives chopped
  18. 3 tablespoons - chopped or sliced hot pepperoncini peppers or more to taste


In a medium saucepan, melt butter over medium heat. Add orzo, and cook, stirring often until golden brown (2 to 3 minutes).

Add the rice; season with salt and pepper. Add the stock. Bring to a boil. Reduce heat to low; cover and cook for about 12 minutes.

Add onion and bell pepper; cook until rice is tender, about 5 minutes more. Remove from heat; fluff with a fork. Transfer to a shallow bowl.

Meantime, in a large skillet, heat oil over medium-high heat. Add shrimp and season with salt. Cook, turning once, until shrimp are pink, lightly browned at edges, and opaque in centers (about 3 minutes).

Add oregano, garlic, crushed red pepper; cook, tossing often, until fragrant, for about 2 minutes. Add vermouth. Cook until evaporated, about 2 minutes.

Remove from heat; add lemon juice.

Mix tomatoes, parsley, feta, olives and pepperoncini into the rice; top with shrimp and serve.


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