Name: This 20-Minute Orzo and Dolma Skillet Is the Coziest One-Pan Meal I Make
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 1/4 cups orzo pasta (7 1/2 ounces); 1 (14.5-ounce) can fire-roasted diced tomatoes (not drained); 2 cups chicken or vegetable broth; 1 1/2 cups chopped jarred roasted red pepper; 1/4 cup pitted Kalamata olives; 3/4 cup (3 ounces) crumbled feta cheese; 8 dolmas, drained of excess liquid and cut into thirds; 2 tablespoons chopped fresh dill, plus more for serving, if desired

Ingredients

4 serv.

1 tablespoon olive oil
1 1/4 cups orzo pasta (7 1/2 ounces)
1 (14.5-ounce) can fire-roasted diced tomatoes (not drained)
2 cups chicken or vegetable broth
1 1/2 cups chopped jarred roasted red pepper
1/4 cup pitted Kalamata olives
3/4 cup (3 ounces) crumbled feta cheese
8 dolmas, drained of excess liquid and cut into thirds
2 tablespoons chopped fresh dill, plus more for serving, if desired

Instructions

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1 Heat the oil in a large skillet over medium-high heat until shimmering. Add the orzo and cook, stirring occasionally, until lightly toasted, about 3 minutes.
2 Add the diced tomatoes with their juices, broth, roasted red peppers, and olives and stir well to combine. Bring to a simmer, then reduce the heat to low, and cook, stirring and scraping the bottom of the pan frequently, until the orzo is al dente and most of the liquid has been absorbed, 10 to 12 minutes.
3 Gently fold in the feta, dolmas, and dill, and cook until warmed through and the feta has softened, 1 to 2 minutes. Serve sprinkled with more fresh dill, if desired. Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave in 30-second increments until heated through. Love the recipe? Leave us stars and a comment below!