Green Beans With Orzo, Lemon and Feta
Updated January 21, 2026
- Ready In
- 50 min
- Rating
- Comments
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Ingredients
¾ cup orzo
6 tablespoons good-quality olive oil, plus more to serve
1 yellow onion, finely chopped
6 garlic cloves, finely grated
1 pound green beans, trimmed and halved
Fine sea salt and black pepper
2 cups chicken or vegetable stock
2 lemons (1½ teaspoons finely grated zest plus 3 tablespoons juice)
2 tablespoons finely chopped oregano leaves, plus more for serving
2 tablespoons finely chopped parsley leaves, plus more for serving
4 ounces feta (preferably Greek), roughly crumbled
Nutritional analysis per serving (4 servings)
38 grams carbs; 29 milligrams cholesterol; 444 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 29 grams fat; 6 grams fiber; 893 milligrams sodium; 13 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, lidded skillet, toast the orzo over medium heat, stirring occasionally, until nicely browned. Transfer to a plate.
- Step 2
Add the oil and onion to the pan and cook gently for about 5 minutes, stirring often, until onion is softened but not colored. Stir in the garlic and cook for a minute more, until fragrant.
- Step 3
Add the green beans, ¾ teaspoon salt and a good grind of pepper, stirring to coat in the oil, and fry for about 3 minutes. Pour in the stock and bring to a gentle simmer. Once bubbling, cover with the lid, turn the heat down to medium-low and leave to cook, undisturbed, for 10 minutes.
- Step 4
Remove the lid and stir in the orzo and another ½ teaspoon salt. Replace the lid and leave to cook, undisturbed, for another 15 to 20 minutes, until the green beans are very soft and the orzo is cooked through. (It will still be slightly wet.) Set aside to cool for 5 minutes, then stir in the lemon juice and the herbs.
- Step 5
Transfer half the green bean mixture to a large shallow platter, top with half the feta, then repeat. Sprinkle with the lemon zest, a final drizzle of oil and more herbs to taste.
Private Notes
Comments
Loved this recipe but I didn’t want to have soft beans so roasted them separately and added them near the end of cooking the orzo
I, too, did not want "soft beans"! After cooking them in oil as directed, I simply added stock and orzo at the same time, cooked for 10 minutes, and it was perfect. Lovely mouth feel with slightly crispy beans and chewy orzo.
I like soft green beans!
I found this recipe confusing in several ways. First off, is this supposed to be a salad, a side dish or a main course? Second, is this supposed to be served warm, lukewarm or chilled? And what is the point of dressing half of it with feta, then repeating that process with the other half? We liked the taste of the dish (even with mushy green beans), but it turned out a bit "soupy" with liquid at the conclusion, adding another mystery about whether that was what the recipe intends.
The point of layering half the ingredients and then repeating that process is to more evenly mix the ingredients that are layered on a serving platter rather than all tossed together in a bowl. A lot of salads are presented/served this way. If that bothers you then throw it all in a bowl and toss it. Fwiw I plan to make this ahead as a potluck side and serve at room temperature.
Great recipe but feel comfortable halving the amount the herbs if using dried and halving the lemon by your preferred taste for citrus.
Made as is, but it's a tad too lemony for me. I would reduce the lemon juice and -perhaps this is controversial- not add as much feta.