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Prawn orzo saganaki-style

Prawn orzo saganaki-style in a casserole dish

Prawn orzo saganaki-style

Name: Prawn orzo saganaki-style
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 large onion finely chopped; 5 garlic cloves finely chopped; 1 tsp chilli flakes (optional); 2 tsp dried oregano; 2 tbsp tomato purée; 200ml white wine; 2 x 400g can cherry tomatoes; 300g orzo; 500ml hot chicken stock; 350g raw king prawns; small handful of parsley finely chopped; 50g feta crumbled; ½ lemon cut into wedges; 4 slices (90g) ciabatta toasted

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.8 out of 5.15 ratingsRate

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Bring a splash of sunshine to your table with this orzo recipe, inspired by Greek saganaki, a recipe named after the dish in which it’s traditionally made

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 large onion

finely chopped
5 garlic cloves

finely chopped
1 tsp chilli flakes

(optional)
2 tsp dried oregano
2 tbsp tomato purée
200ml white wine
2 x 400g can cherry tomatoes
300g orzo
500ml hot chicken stock
350g raw king prawns
small handful of parsley

finely chopped
50g feta

crumbled
½ lemon

cut into wedges

To serve

4 slices (90g) ciabatta

toasted

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Nutrition: Per serving

kcal445

low
fat7g

low
saturates3g
carbs56g
sugars14g
fibre7g

high
protein27g
salt2.03g

Method

step 1

Heat the oil in a wide frying pan over a medium heat. Fry the onion with a pinch of salt for 3-4 mins until slightly softened. Stir in the garlic, chilli (if using), oregano and purée and cook for a further 2 mins. Turn the heat up to high and pour in the wine. Leave to reduce by half, about 3-5 mins, then stir in the cherry tomatoes, orzo and stock. Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender. Stir in the prawns and cook for 2-3 mins until opaque and cooked through. Season and scatter over the parsley and feta. Serve the lemon wedges on the side for squeezing over.

Recipe from Good Food magazine, September 2023

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A star rating of 4.8 out of 5.15 ratings

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