Orzo pasta makes a fantastic base for a simple, store cupboard dish that’s somewhere between a pasta and a risotto. I particularly love how well it pairs with Middle Eastern spices and flavours, and often make a version with what I have to hand for a quick lunch. Without exaggerating, I’d say the one I’m sharing with you today is my best one yet!
The recipe is inspired by an Ottolenghi dish, but I've kept the flavour profile closer to the Middle East. Adding feta cheese to a dish with seafood in it might sound odd, but trust me—it makes a big difference to the overall taste, without tasting cheesy.
I toast the orzo first for a slightly nuttier texture, but you can skip that if you wish.
Hope you’ll enjoy this one as much as I do!
Vidar 🧿
Spiced orzo with prawns & feta
Lunch or dinner | Middle Eastern & Mediterranean inspired | 30 minutes | 2 small servings