Greece · Plant-based · No. 087
Greek Lemon Orzo with Feta
A Greek dinner sized for one person, ready in 18 minutes. Vegetarian. About 520 kcal and 17 g protein.
Per portion
520kcal
17 gProtein
55 gCarbs
26 gFat
Calories from protein 13%, carbs 42%, fat 45%. Estimated from the ingredients.
Roughly £1.50 a portion.
Veg
Method
- 1
Cook the orzo in salted boiling water according to the packet instructions, scoop out a splash of the cooking water, then drain.
- 2
Finely grate the zest from the lemon. Toss the warm orzo with the olive oil, the zest and a squeeze of the juice, loosening with the reserved water if needed.
- 3
Stir through the cherry tomatoes and most of the feta.
- 4
Scatter with the remaining feta and dill or parsley to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/greek-lemon-orzo-with-feta/
