My Big Fat Greek Warm Orzo Bowl + Homemade Mediterranean Seasoning

IMG_0420

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.

IMG_0429

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.

IMG_0427

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.

IMG_0426

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.

IMG_0425

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

IMG_0424

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

IMG_0421

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

 

Ingredients:

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

IMG_0430

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

 

Directions:

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.

IMG_0422
{ 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.

Leave a Comment

Recent Posts…

Inside Out: What I Use For Skin & Hair Health + Homemade Deodorant

Inside Out: What I Use For Skin & Hair Health + Homemade Deodorant

Welcome to a post about some of my favorite, most used, natural, and affordable skin products. The skin is our largest organ and can truly reflect what is going on beneath. Here is a photo of me with no makeup and no filter. I share this to show that I’m a real person. I realized [...]

{ 7 comments }
Unmasking How We Do Halloween

Unmasking How We Do Halloween

I thought long and hard about bringing you some fun, healthy Halloween sweet treat recipes, but I didn’t see how that would contribute to the cause towards less sugar consumption. If you peruse the internet or Pinterest, you will see all sorts of snacks like baby carrots made to look like fingers, ghost faces drawn [...]

{ 0 comments }
Apple Pie Oats With Maple Walnuts

Apple Pie Oats With Maple Walnuts

The key to a good, palatable bowl of oatmeal is retaining some of the original oat texture and preventing the transformation to mush. I use rolled oats (not quick oats) because I can better control that process and they still cook really fast. You can certainly make this recipe with quick oats or steel cut oats [...]

{ 2 comments }
Charlotte Veggie