The Capsule Pantry: Orzo with Leek, Lemon and Feta 26+ ways
A sunny dish to brighten up the worst of the January weather
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Friends, it hasn’t stopped raining in four weeks.
I swear this sort of weather gets in your bones and messes with your brain. No wonder us Brits are always miserable - bad weather can do that to you.
But I think I have the antidote. Food made to perk you up.
I’ve escaped my drab little island for an equally drab Mediterranean setting down in Albania. Despite the unusually wet weather here, it seems appropriate to channel flavors of the Med. Of herbs and lemons. Of sharp sheep’s cheese and garlic. Of pasta and green vegetables. Something to remind you that one day, the rain will stop and the sun will shine again.
Even better, this is a veggie dish that can easily become vegan, for all of you doing Veganuary, or like me, simply on a mission to reduce your meat intake in 2023. But if you like animal protein in your food (don’t get me wrong, I still do), check out the variations section for some ideas.
I love to cook the food of whatever country I’m living in and luckily for me, Albania a) has an incredible food culture and b) has a similar dish called Tavë me Presh ska Mish - meatless leek bake. I’ll include this recipe in the variations.
The original recipe
Serves 4
2-3 leeks cut into 1/2 inch thick rounds
2 fat cloves garlic, crushed or finely chopped
Olive oil
300g / 1.5 cups orzo pasta
620ml / 3 cups stock or water
Finely grated zest of half a lemon
One sprig rosemary
Salt
Feta cheese
Preheat your oven to 180C/350F.
Heat a tablespoon or so of olive oil in a frying pan over a medium heat. Add the leeks and fry until the rounds have softened a little but not completely fallen apart. Should take 5-10 minutes.
Add the garlic for the last few minutes of cooking.
Put the leek and garlic combo in the bottom of an oven dish made for a four-person lasagna or casserole. The size doesn’t matter too much so long as the final mixture isn’t spread too thinly on the bottom.
Add into that dish all the other ingredients apart from the cheese. Season with salt and pepper and mix until it’s evenly distributed.
Sprinkle the cheese on the top until you have a good layer going on there.
Stick in the oven for 30-40 minutes. After 25, check how the liquid level and how the orzo is cooking up. Add a little more water if needs be and put it back in the oven.
Pile it onto plates, and you’re done.
Variations
The pasta
What you want here is small pasta. Orzo is great but any small pasta made for soup would also work, as would rice if you’re not a gluten fan.
The vegetables
Aside from leeks you could also use roasted red peppers, spring onions, salad onions, zucchini, or diced white cabbage, or a mix, depending what’s in season and availabile.
The herbs
The last time I made this dish I didn’t have rosemary so I substituted with parsley. Oregano would also work, as would chives or thyme. Use dried if you’ve not got access to fresh.
The cheese
I’ve been known to make this dish with a mixture of cheese. Ideally, you want something melty, like mozzarella or parmesan in there but you could also use Pecorino, Manchego, or Cheddar. Soft goats cheese could also work.
The meat
If you’re so inclined you could crumble up some Italian sausages, fry them until golden and add them to the mix. Or tear up some cooked chicken meat and stir in.
No oven? No problem
If you’ve not got an oven, this dish can be easily made on the stove. I’d cook out the leeks a little longer at the beginning, then leave the dish to simmer on a low heat with a lid on until the stock has been absorbed. Crumble or grate cheese on top and you’re done.
Bonus dish - Tavë me Presh ska Mish
As promised, this Albanian dish is very similar and makes an excellent lunch.
Use the above recipe but include sliced roasted red peppers - as many as you want - swap the orzo for long-grain rice (the same measurements apply) and if you have it, add a teaspoon of sweet paprika. The baking time may take closer to an hour, just keep an eye on it after 30 minutes.