Orzo with Prawns, Tomato and Marinated Feta
In this simple one-pan dish, the orzo is cooked like risotto, slowly simmering in a tomato sauce. The orange and fennel seeds add a bright, uplifting twist.
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3.5 oz (100 g) feta, broken into 1–2 cm pieces
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1/4 tsp chili flakes
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3 tsp fennel seeds, toasted and lightly crushed
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2 1/2 tbsp olive oil (about 37.5 ml)
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4.5 oz (125) g orzo
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1–2 garlic cloves, crushed
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1–2 strips finely shaved orange peel
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7 oz (200 g) can chopped tomatoes
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1 cup (250 ml) vegetable stock
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7 oz (200 g) raw peeled prawns
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about half a handful (15 g) basil leaves, roughly shredded
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Salt and black pepper, to taste
1. In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.
2. Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 3/4 cup (200ml) of water, ¾ teaspoon of salt and plenty of pepper. Cook for 2–3 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 throughout so the orzo is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.
© Mathilde De Wit, 2025