Athenian Orzo

A great one-pot meal. Pair with a white Greek wine such as Moschofilero Boutari.

1 tablespoon olive oil
1 red, yellow or sweet onion, chopped
3 green onions, sliced
2 tablespoons chopped parsley
1 red bell pepper cut into 1/2 inch dice
1 yellow, orange or green bell pepper cut into 1/2 inch dice
1 28 ounce can tomatoes, or equivalent fresh tomatoes
3 cloves garlic, finely chopped
1/4 cup white wine
1/3 cup chopped fresh basil, or mint
1/2 teaspoon dried oregano
1 tablespoon drained capers
zest and juice of one lemon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper
1 cup orzo
2/3 cup crumbled feta cheese
1 pound medium shrimp (30-40 per pound), peeled and deveined

YIELD: Serves 6 persons or 4 teenagers.

COURSE: Casseroles and One Pots



  1. Heat your oven to 450°F. Coat a 9x13 baking dish with cookng spray. Put a large pot of salted water on to boil.
  2. Heat oil in a large saute pan over medium heat. Add onion, bell peppers and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, green onion, lemon zest and juice, basil, capers, oregano, salt, pepper and crushed red pepper; cook for 3-5 minutes. Drop in shrimp and cook, stirring, until just pinky-orange, about 2-3 minutes.
  3. Cook orzo in the boiling water until tender but still firm, 8 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta, basil and the parsley. Bake, uncovered, until the feta is bubbly, about 10 minutes.