Creamy Mediterranean Orzo

Serves 4 as a side dish

Add cooked chicken or Italian sausage for a hearty, one-pot meal, or serve on a bed of spinach with a fried egg on top.


  • 2 tablespoons butter or olive oil

  • 1 small onion, chopped

  • 2 teaspoons chopped garlic

  • 1/4 teaspoon (or to taste) red pepper flakes

  • 3/4 cup orzo (rice-shaped pasta)

  • 1 1/2 cups water

  • 1/2 teaspoon kosher salt

  • 1 jar Pantala Mykonos Greek-Inspired Tapenade

  • 1 cup finely grated Parmesan cheese

  • 1/4 cup chopped fresh basil

  • Freshly ground black pepper to taste


  • Step 1:

    Melt the butter or heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook until the onion is soft and translucent, about 5 minutes.

  • Step 2:

    Add the orzo, stirring to incorporate, and then add the water and salt. Bring the mixture to a simmer. Cover the pot and turn the heat to low. Cook for 8-10 minutes, stirring once, or until the water is absorbed and the orzo is creamy. Remove from heat.

  • Step 3:

    Stir in the Pantala Mykonos, Parmesan and basil. Taste and add pepper and/or more salt if desired. Serve hot.

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