Orzo and Rice with Feta and Shrimp Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    A 30-minute meal with lots of Greek flavor.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Greek

    Prep Time: 30 min
    Cook Time: 25 min


    Rachael Ray

    Posted By:


    Posted On:

    July 22, 2018

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