Orzo with kaseri cheese

By Christine Cushing
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  • 3 tablespoons olive oil (45 milliliter)
  • 2 cups orzo pasta (500 milliliters)
  • 1/2 red onion, chopped
  • 2 large cloves garlic, chopped
  • 4 cups good quality chicken stock (1000 milliliters)
  • 1 large sprig fresh thyme
  • 1 teaspoon dried Greek oregano (5 milliliters)
  • salt and pepper to taste
  • kaseri cheese ( for sprinkling on top)available at most Greek shops


  1. In a medium pot, heat olive oil with onion and garlic and saute on medium heat for about three minutes or until onion is soft. 
  2. Add thyme, oregano and  chicken stock and stir. Simmer on medium heat for about six minutes or until stock is reduced by a third. 
  3. Add orzo, stir and reduce to simmer, uncovered. Cook for a further 12 minutes stirring occasionally.
  4. If after eight minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, cover and continue to cook.  Remove from heat.
  5. Sprinkle with grated Kasseri or parmesan cheese and serve immediately.
  6. Note: Serve this dish as soon as orzo is cooked or it will continue to absorb liquid and become too sticky.


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