- Servings: 4
2 Tbsp olive oil
1 large onion, finely diced
2 stalks celery, finely diced
1 small yellow or green bell pepper, finely diced
3 cloves garlic, finely chopped
1 15-oz can chopped tomatoes
1/2 cup tomato sauce (optional)
1 tsp dried oregano
1 tsp dried dill
1 1/2 cups orzo
4 - 4 1/3 cups water or broth
salt and pepper
4 oz feta, crumbled
1 1-lb package of faux meatballs, or an equivalent amount of standard meatballs
Preheat the oven to 350 degrees.
In a dutch oven, heat the olive oil over medium heat. Add the onions, celery, and bell pepper, and sautee until the vegetables are softened and the onion is translucent, about 10 minutes. Add the garlic, and sautee another minute. Add the tomatoes, tomato sauce (if using), and dried seasoning, and stir to combine. Add the orzo, and mix well. Turn off the heat.
If you're using a Dutch oven, add the broth or water (the smaller amount if using the tomato sauce, the larger amount if not). If you don't have a Dutch oven, transfer the vegetable-orzo mixture to a casserole dish now, and then add the broth. Season to taste with salt and pepper (keeping in mind that the feta will contribute a bit more salt). Cover, and transfer to the oven. Bake 30 minutes.
While the orzo is baking, prepare the meatballs according to directions (I usually just throw them in a baking pan alongside the casserole, to crisp up while the oven is on). If using meatballs, pan-fry until done.
After 30 minutes, remove the casserole from the oven. Scatter the meatballs over the top, pressing them down into the orzo. Sprinkle with feta, cover, and return to the oven for 10-15 minutes, until the liquid is mostly absorbed, and the feta is melting. Remove from the oven, and let stand for an additional 10 minutes (the remaining liquid should absorb). Enjoy.