Lemon Herb Orzo with Feta Crumble

Enjoy a simple yet flavorful Mediterranean-inspired dish featuring al dente orzo, bright lemon, aromatic oregano, and creamy feta. A perfect single-serving comfort meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Cook the orzo pasta in a pot of boiling salted water until al dente, about 8-10 minutes. Al dente means the pasta should be firm to the bite, ensuring a nice texture in the final dish. If you overcook it, the pasta will become mushy when mixed with the other ingredients.
2. 2.
   Once the orzo is cooked, drain it well and return it to the pot. Add the olive oil to prevent the pasta from sticking together and to enhance flavor. Stir the orzo over low heat to evenly coat it with the oil, which helps it stay separate and glossy.
3. 3.
   Remove the pot from the heat and stir in the fresh lemon juice and dried oregano. The lemon juice provides a bright, refreshing acidity that balances the rich and salty flavor of the feta. Ensure the oregano is evenly distributed for a consistent herbal note throughout the dish.
4. 4.
   Gently fold in the crumbled feta cheese. The heat from the pasta will slightly melt the feta, creating a creamy texture that clings to the orzo. Be careful not to over-mix; you want some chunks of feta for texture contrast.
5. 5.
   Transfer the orzo to a serving bowl, allowing it to cool slightly before serving. This dish can be enjoyed warm or at room temperature. If it cools too much, gently reheat by placing the bowl over a pot of boiling water, stirring occasionally, until warmed through.