Rachael Ray's Orzo & Rice with Feta & Oregano Shrimp

This is a fun mash-up of rice pilaf, a classic Greek salad, and a simple, delicious scampi.
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orzo rice feta oregano shrimp

Recipe by Rachael Ray

  • 4Servings


  • 1 tbsp. butter

  • 1/4 cup orzo or broken spaghetti

  • 1 cup white long-grain rice

  •  Salt and pepper

  • 1 3/4 cups chicken stock

  • 1 onion, finely chopped

  • 1 small green or red bell or Cubanelle pepper, seeded and finely chopped

  • 3 tbsp. olive oil

  • 1 lb. peeled and deveined large shrimp

  • 2 tbsp. chopped fresh oregano or 2 scant tsp. dried oregano

  • 4 cloves garlic, chopped

  • 1 tsp. crushed red pepper

  • 1/2 cup dry vermouth or white wine

  • 1 lemon, juiced (about 1/4 cup)

  • 3 plum tomatoes or 2 tomatoes on the vine, seeded and diced

  • 1 cup fresh flat-leaf parsley, coarsely chopped

  • 3/4 to 1 cup crumbled feta (preferably Greek)

  • 1/2 cup pitted kalamata olives, chopped

  • About 3 tbsp. chopped or sliced hot pepperoncini peppers (or more to taste)


1. In a medium saucepan, melt the butter over medium to medium-high heat. Add the orzo. Cook, stirring often, until golden brown, 2 to 3 minutes. Add the rice; season with salt and pepper. Add the stock. Bring to a boil. Reduce heat to low. Cover and cook for about 12 minutes. Add the onion and bell pepper. Cook until the rice is tender, about 5 minutes more. Remove from heat. Fluff with a fork. Transfer to a shallow bowl.

2. In a large skillet, heat the oil, three turns of the pan, over medium-high to high. Add the shrimp; season with salt. Cook, turning once, until the shrimp are pink, lightly browned at the edges, and opaque in the centers, about 3 minutes. Add the oregano, garlic, and crushed red pepper. Cook, tossing often, until fragrant, about 2 minutes more. Add the vermouth. Cook until evaporated, about 2 minutes. Remove from heat. Add the lemon juice.

3. Mix the tomatoes, parsley, feta, olives, and pepperoncini into the rice. Top with the shrimp.