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Skillet Orzo with Corn, Tomatoes and Feta
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup (8 ounces) dried orzo pasta
  • Kernels from 2 ears of corn (about 2 cups)
  • ¼ teaspoon fine salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 3 cups no-salt-added or low-sodium chicken or vegetable stock or broth
  • ½ cup pimento-stuffed green olives, sliced
  • 1 pint cherry or grape tomatoes (10 ounces), halved
  • 3 ½ ounces feta cheese, preferably sheep's milk, crumbled (about ⅔ cup)
  • ¼ cup chopped fresh flat-leaf parsley leaves
Note: Ingredients may have been altered from the original.
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