Ottolenghi’s Orzo with Prawns, Tomato and Marinated Feta

We love a delicious dinner that’s quick and easy to put together. This orzo from Ottolenghi is an absolute crowd-pleaser.

A mix of abundance, surprise and taste, the Ottolenghi Simple is the new cookbook we have all been wishing for! With 130 brand new simple recipes, Yotam Ottolenghi has made making vibrant inventive food easy with minimal hassle but with maximum joy.

Serves 4.


200g feta, broken into 1-2cm pieces
½ tsp chilli flakes
4 tsp fennel seeds, toasted and lightly crushed
75ml olive oil
250g orzo
Salt and black pepper
3 garlic cloves, peeled and crushed
3 strips finely shaved orange peel
1 x 400g tin chopped tomatoes
500ml vegetable stock
400g raw shelled prawns
30g basil leaves, roughly shredded


In a medium bowl, mix the feta with a quarter-teaspoon of the chilli flakes, two teaspoons of the fennel seeds and a tablespoon of oil. Set aside while you cook the orzo.

Put a large saute pan for which you have a lid on a medium-high heat. Add two tablespoons of oil, the orzo, an eighth of a teaspoon of salt and a good grind of pepper. Fry for three to four minutes, stirring frequently, until golden brown, then remove from the pan and set aside.

Return the pan to the same heat and add the remaining two tablespoons of oil, a quarter-teaspoon of chilli flakes, two teaspoons of fennel seeds, the garlic and the orange peel. Fry for a minute, until the garlic starts to brown lightly, then add the tomatoes, stock, 200ml water, three-quarters of a teaspoon of salt and plenty of pepper. Cook for two to three minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice, until the orzo is cooked. Remove the lid and cook for one to two minutes more, until the consistency is like a risotto. Stir in the prawns for two to three minutes, until they turn pink and are cooked. Stir in the basil and serve at once with the marinated feta sprinkled on top. Enjoy!

Recipe by Yotam Ottolenghi via The Guardian 


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