Athenian Orzo

Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
Rate Recipe: 

Ingredients

1
large
onion, strung, use Cone #2
8
garlic cloves, shredded, use Cone #1
14
cup
white wine
(60
mL)
56
ounces
diced tomatoes with juice
(1.6
kg)
14
cup
fresh parsley, chopped, divided
(15
g)
2
tablespoons
capers, drained
(17
g)
1
teaspoon
dried oregano
(1
g)
1
teaspoon
dried basil
(1
g)
1
teaspoon
salt
(1
g)
black pepper to taste
1
teaspoon
crushed red pepper
(1
g)
2
pounds
medium shrimp, without tails, peeled and deveined
(907
g)
3
cups
water
(700
mL)
2
cups
orzo
(395
g)
1
cup
crumbled feta cheese
(150
g)
Directions: 
  1. Preheat skillet over medium heat, approximately 3 minutes.
  2. Add onions and garlic and sauté for 2 minutes.
  3. Add wine, tomatoes, 1½ tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; stir and cook for 5 minutes.
  4. Add water and orzo; continue to cook for 10 minutes.
  5. Add shrimp and cook, stirring, until shrimp turns pink, about 2½ minutes.
  6. Sprinkle with feta cheese and the remaining parsley.
  7. Remove handles, place skillet in oven and broil uncovered until the feta is bubbly, about 10 minutes.
Nutritional Information per Serving
Calories: 
395
Total Fat: 
7g
Saturated Fat: 
3g
Cholesterol: 
189mg
Sodium: 
1167mg
Total Carbs: 
49g
Dietary Fiber: 
4g
Sugar: 
9g
Protein: 
33g

Directions

Reviews

Submitted by maryann on

Recipe failed to say how much water to add

Submitted by Saladmaster on

The recipe has now been updated to include the amount of water needed. Thank you for your observation!