Umami Recipes
Umami Recipes


Recipe: One-Pot Orzo Pasta with Feta, Olives & Artichokes

6 servings



total time


2 tablespoons olive oil

1 large yellow onion, diced

3 cloves garlic, minced

1 1/2 cups orzo

4 cups vegetable broth

1 cup feta cheese, plus additional for serving

1 cup marinated artichokes, drained and roughly chopped

1/4 cup pitted kalamata olives, finely chopped, plus additional for serving

1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped

1 cup parsley, minced

1/4 cup toasted pine nuts (optional)

Salt and pepper to taste


Step 1

In a high-sided 10-inch skillet or Dutch oven, warm the olive oil over medium-high heat. Stir in the onion and sauté until beginning to soften, about 5 minutes. Add the garlic and orzo, and cook for an additional 3 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce heat and simmer, stirring frequently (make sure the orzo doesn't stick to the bottom of the pan). Continue cooking until the orzo is al dente and suspended into a thick, creamy broth, 10 to 15 minutes (depending on your brand of orzo).

Step 2

Add the feta cheese, artichokes, olives, sun-dried tomatoes, and parsley, and stir until well combined. Season to taste with salt and pepper. Serve each dish with pine nuts and additional olives and feta cheese sprinkled on top.


Serving Size

Serves 6


221 cal

Total Fat

10.9 g

Saturated Fat

0.9 g

Unsaturated Fat

0.0 g

Trans Fat



0 mg


649.0 mg

Total Carbohydrate

29.0 g

Dietary Fiber

3.9 g

Total Sugars

2.7 g


5.9 g

6 servings



total time
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