One-pot orzo with feta and olives

One-pot orzo with feta and olives
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min, cooking time 8 min

Nutrition: per serving

Calories
635kcals
Fat
27.7g 6.5g saturated)
Protein
18.4g
Carbohydrates
72.6g (18.9g sugars)
Fibre
11g
Salt
1.5g
Calories
635kcals
Fat
27.7g 6.5g saturated)
Protein
18.4g
Carbohydrates
72.6g (18.9g sugars)
Fibre
11g
Salt
1.5g

Ingredients

  • 2 tsp light olive oil
  • 1 small red onion, thinly sliced
  • A few saffron strands
  • 275ml boiling water
  • ½ tsp sweet paprika
  • 100g orzo pasta
  • 30g soft agen prunes, pitted and finely chopped
  • 30g pitted kalamata olives, roughly chopped
  • Finely grated zest and juice ¼ orange
  • Handful pine nuts, lightly toasted for 3-4 minutes in a dry frying pan
  • Large handful fresh flatleaf parsley leaves, finely chopped
  • 20g feta, crumbled

Method

  1. Heat the oil in a medium saucepan with a lid over a medium heat. Cook the onion, stirring, for 5 minutes or until translucent and lightly golden. Put the saffron in a heatproof jug and pour over the boiling water.
  2. Add the paprika and orzo to the onions in the pan and mix well, then pour in the saffron water. Bring to the boil, add the chopped prunes and olives, then turn the heat down to a moderate simmer, cover with the lid and cook for 8 minutes or until the orzo is al dente.
  3. Stir in the orange zest and juice (to taste) along with the pine nuts and parsley. Season to taste, then scatter with the crumbled feta

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