Ingredients:
– 1.5 cups orzo
– 3 cups chicken stock, vegetable stock, or water
– 8 oz cherry tomatoes (red and yellow), halved
– ⅓ cup sun-dried tomatoes in olive oil, chopped
– ⅓ cup kalamata olives, sliced
– ¼ cup green olives, sliced
– 6 oz feta cheese, crumbled or diced into small cubes
– 3 tablespoons freshly squeezed lemon juice or lime juice
– 3 tablespoons extra virgin olive oil
– ¼ teaspoon smoked paprika
– ¼ teaspoon Italian seasoning
– ¼ cup fresh basil, chopped
– Salt and pepper to taste

Instructions:
1. In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes, following the package instructions. Check the orzo 5 minutes into cooking and stir to prevent sticking.
2. Orzo is cooked when all the liquid is absorbed, and it has a nice pasta-like texture. Add more water if needed at the end.
3. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives.
4. Add most of the crumbled or diced feta cheese, reserving a portion for later.
5. Incorporate the freshly squeezed lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
6. Reheat everything on low heat, stirring constantly, to blend all the ingredients. Season with salt and pepper.
7. When serving, top with the remaining feta cheese and the chopped fresh basil.