My Big Fat Greek Warm Orzo Bowl + Homemade Mediterranean Seasoning


You guys. 2016 has barely begun and I’m knee deep in scurrying and scrambling and…well, wanting to stay warm. Between my lack of time, the kids’ love for pasta, and mine for a hearty soup, this 30 minute Greek influenced dish is a keeper.


If I see a novelty product on sale, like this gluten free orzo, I will grab it because you just never know. Sometimes it just takes a special ingredient to get the creative juices flowing and the food sizzling.


What takes this meal from just fast and filling¬†to tasty gourmet is my¬†Homemade Mediterranean Seasoning. I need to make a bottle of this combo! The awesome part is if you’re missing even one or two of the ingredients, it will still work just fine for this recipe.


I used crispy peppers, protein and fiber rich legumes, sweet chewy dried fruit, and earthy mushrooms making a taste and texture party in your mouth.


Quite frankly, you can use any protein source and consider other veggies like eggplant, zucchini, spinach, and more.


A hot, fluffy, flavorful and satisfying meal with Mediterranean zest.


My Big Fat Greek Warm Orzo Bowl + Homemade Mediterranean Seasoning

Charlotte Veggie

NF, DF if you don’t use cheese, and GF with GF pasta

Serves 4-6



12 oz. orzo pasta (regular, whole wheat, or gluten free), cooked according to package and set aside

1/3 cup starchy pasta water or water or broth

1 tbsp olive oil

1 bell pepper, chopped

8 oz. cremini or baby bella mushrooms

1 can or carton chickpeas/garbanzo beans or cannelloni/navy beans

1.5 oz. sundried tomato (not the type in oil), about half a 3 oz. package

Mediterranean Seasoning as below


Mix together the following for the Mediterranean Seasoning:

1 tsp dried oregano

1 tsp dried marjoram

1 tsp dried parsley

1/2 tsp dried dill

1/4 tsp cinnamon

1/4 tsp black pepper

1/2 tsp salt (optional as you can salt this dish to taste)

Pinch dried thyme

Pinch dried rosemary



Heat olive oil in a wide pan over medium high heat.

Add peppers, garlic, sundried tomatoes, mushrooms, chickpeas/beans, and spice mix.

Stir to combine, reduce heat to medium, and cook for 15 minutes.

Add water or broth and mix again.

Combine with orzo and serve with a sprinkle of cheese if desired.


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{ 4 comments… add one }
  • Katie DiVito January 12, 2016, 7:36 am

    This looks amazing! Was in need of another veggie-based meal this week and wasn’t sure what to make. Thanks, Rajul!

    • Rajul January 13, 2016, 5:12 pm

      You’re welcome! I had it for lunch the next day too!

  • Karen January 13, 2016, 1:20 pm

    Do you think you could make this with quinoa instead of the orzo pasta?

    • Rajul January 13, 2016, 5:11 pm

      Great question! Absolutely. Quinoa, rice, couscous, or any type of pasta for that matter will do. Please report back how you like the recipe! I have a Quinoa Puttanesca recipe on this site as well that is searchable and I believe under the gluten free section.

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