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Recipe courtesy of Rachael Ray

Orzo with Chick Peas

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    416
    Total Fat
    13
    Saturated Fat
    5
    Carbohydrates
    59
    Dietary Fiber
    7
    Sugar
    7
    Protein
    16
    Cholesterol
    10
    Sodium
    635
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
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Ingredients

Salt

1/2 pound orzo

2 tablespoons extra-virgin olive oil

1 small to medium zucchini, diced

1/2 red onion, chopped

3 cloves garlic, chopped

Salt and freshly ground black pepper

1 (15-ounce) can chick peas, drained

1/2 cup parsley leaves, chopped

1/4 cup mint leaves, finely chopped

1/2 cup feta or goat cheese, crumbled

Directions

  1. Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
  2. Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
Show: 30 Minute Meals
Episode: Light and Luscious

Categories:

Orzo Salad Orzo Recipes Salad Recipes Pasta Recipes Bean Salad Zucchini Recipes Beans and Legumes Feta Pea Recipes Side Dish

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43 Reviews
Add Your Review

Sandy K.

I tried this recipe for vegetarian Greek night at our friend's house last night.  This recipe is very Bland and needed a lot of additional seasonings to make it edible. I added garlic salt garlic powder onion powder Italian seasoning pepper and finally a little bit of sesame oil which really popped the dish out.This dish seems to cry out for a ton of salt even though the feta cheese is salty. It was pretty tasty after the modifications. In retrospect I'm thinking a little toasted walnuts some Kalamata olives and a little bit of lemon zest would have really helped. I also added some butter to the hot pasta.

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