Published: Oct 30, 2020 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 2 Comments

Brussels Sprouts Orzo Pasta

Name: Brussels Sprouts Orzo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup dry orzo pasta; 2 tablespoons grapeseed oil (or oil of choice); 4 cups thinly sliced Brussels sprouts; 1 shallot, (thinly sliced); 1 ½ cups cooked chickpeas; ½ cup walnuts; ½ cup pitted kalamata olives ((optional)); ½ cup crumbled feta cheese ((see note)); Salt and pepper; 1 tablespoon extra virgin olive oil; 3 tablespoons lemon juice; Fresh oregano leaves; Chopped fresh parsley

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Brussels Sprouts Orzo is a quick and easy vegetarian recipe inspired by the flavors of the Mediterranean. Just toss lemon orzo pasta with chickpeas, feta cheese, Brussels sprouts, and walnuts.

Orzo pasta with Brussels sprouts, walnuts, and chickpeas in a white bowl with wood serving utensils.

Have you ever tried making orzo at home? It has been one of my favorite ingredients to use when I want to make a meal in under 30 minutes.

Like pearl couscous, orzo is a type of small pasta made from wheat flour. Also similar to pearl couscous, orzo goes by different names depending on the region. It's popular in Greece, where it's called "krithiraki." In Italy, a similar rice-shaped pasta is known as "risoni." The word, "orzo" that we use here in America translates to "barley" in Italian, due to its grain-like shape.

Most recently, I've been loving orzo pasta with seasonal Brussels sprouts and a Mediterranean-inspired mix of chickpeas, kalamata olives, feta cheese, lemon, and walnuts.

This recipe is so easy to make and it always makes me feel satisfied. It just requires about ten minutes of prep work and another ten minutes of cooking time so it's really quick, too.

Orzo pasta is delicious warm, and you can also serve it at room temperature or cold if you want it to have more of a salad feel. (One reason I love this recipe for make-ahead lunches!)

Brussels sprouts on a wood cutting board surrounded by chickpeas, olives, walnuts, and dry orzo pasta.

Ingredients

Here's what you'll need to make Brussels Sprouts Orzo.

Orzo - find it in the pasta aisle.
Grapeseed oil or whatever you use for cooking oil at home.
Brussels sprouts - buy them whole, or opt for a bag of shaved Brussels sprouts to cut back on the prep work.
Shallot - look for it near the onions.
Chickpeas - cook dry chickpeas yourself or just use one 15-ounce can of rinsed chickpeas.
Walnuts - buy in bulk for the lowest cost (and bring a reusable container to cut back on packaging waste).
Pitted kalamata olives (optional)
Feta cheese - buy it pre-crumbed or use a block and crumble yourself.
Extra virgin olive oil
Lemon - I like fresh lemon, but you could also use bottled lemon juice.

Optional for garnish:

Fresh oregano and parsley - you could also use basil and any other fresh herbs you like

Horizontal image of brussels sprouts lemon orzo salad in white bowls on marble counter.

Instructions

You can cook orzo the same way you cook other types of pasta. Boil a pot of salted water, add the orzo, and cook for 8-10 minutes, or until the pasta is al dente (tender yet firm when bitten). Once the orzo is cooked, drain the pot, fluff with a fork, and set aside.

While the orzo is cooking, sauté the vegetables in a skillet. Pour oil into a preheated skillet over medium heat, add the Brussels sprouts and the shallot, and cook for about five minutes, stirring often. When the Brussels sprouts are ready, they will soften and begin to turn brown on the edges.

Once the veggies are cooked, stir in the chickpeas, walnuts, olives (if you're using them), and crumbled feta cheese. Stir in the cooked orzo pasta and turn off the heat.

To serve, transfer the orzo pasta to a serving dish, drizzle with extra virgin olive oil and lemon juice, and then gently toss to mix all of the ingredients together. Garnish with fresh oregano and parsley if desired.

Closeup image of orzo salad with brussels sprouts and olives in a white bowl with wood serving spoons.

Can you Make Orzo Ahead of Time?

This is a great recipe for meal prep. You can make the entire thing in advance. Store orzo pasta in an airtight container and refrigerate up to five days.

Eat the orzo cold or at room temperature, or reheat it in the microwave or in a skillet.

Potential Ingredient Substitutions

Vegan and dairy-free variation: Omit feta cheese or substitute tofu feta
If you don't have walnuts, use pecans or almonds instead
Instead of chickpeas, try this recipe with cooked lentils or cannellini beans
If you don't have a shallot, substitute ¼ cup thinly sliced onion

Overhead image of brussels sprouts orzo in a white bowl on a white marble counter.

Best Recipes to Serve with Brussels Sprouts Orzo Pasta

Looking for something else to make with this Brussels Sprouts Orzo? Try one of these easy vegetarian dishes.

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