How to Make Orzo Pilaf Recipe with Broccoli, Olives, Ouzo, Halloumi & Pistachios

Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios

This delicious Greek recipe and orzo pasta dish is a great example of the Mediterranean Diet in all its simplicity. It calls for extra virgin Greek olive oil, halloumi cheese, broccoli, herbs, tomatoes, lemon zest, Greek olives and garlic. Here’s the entire recipe:

4 – 6 servings

Ingredients:

Greek extra virgin Olive Oil (EVOO)
1 head of broccoli, cut into florets
2 teaspoons Greek chopped garlic
10 – 12 cherry or tear drop tomatoes, halved
2/3 cup Aegina pistachios, toasted
10 roasted wrinkled Greek olives
Grated zest of 1 lemon
1 shot glass of ouzo
1 ½ cups halloumi or feta, cut into ½-inch cubes
2 teaspoons dried Greek oregano
Greek sea salt and freshly ground black pepper
½ pound/ 45o g orzo, cooked in salted water and drained

Instructions:

Heat 2 tbsp EVOO in a large frying pan. Cook the broccoli for 5 – 7 minutes. Add the garlic and stir. tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper. Toss everything into the hot drained orzo, add a little more EVOO and serve.

Check out the Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios recipe on my site: https://www.dianekochilas.com/warm-orzo-pilaf-with-broccoli-olives-ouzo-halloumi-pistachios/