Sprig Originals's kitchen / One-Pot Campfire Lemon Orzo with White Beans and Feta

One-Pot Campfire Lemon Orzo with White Beans and Feta

Name: One-Pot Campfire Lemon Orzo with White Beans and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3 tbsp olive oil; 4 cloves garlic, thinly sliced; 2 cups cherry tomatoes; 1 1/2 tsp dried oregano; 1 1/2 cups orzo; 1 cube chicken or vegetable stock cube; 3 cups water; 1 can (15 oz) cannellini beans, drained; 1 whole lemon; 5 oz feta, crumbled

By Sprig Originals ✓ · cooked up in Sprig

⏱ 30 min🍽 Serves 4👨‍🍳 easymediterranean

A single pot, twenty minutes over the fire, and dinner is done. Orzo simmers straight in seasoned water until creamy, then blistered cherry tomatoes, white beans, lemon and crumbled feta turn it into a bright Mediterranean camp supper. Everything but the feta is shelf-stable, so it packs easily and needs no cooler mid-cook.

One-Pot Campfire Lemon Orzo with White Beans and Feta

Ingredients

For the Pot

3 tbsp olive oil
4 cloves garlic, thinly sliced
2 cups cherry tomatoes
1 1/2 tsp dried oregano
1 1/2 cups orzo
1 cube chicken or vegetable stock cube
3 cups water
1 can (15 oz) cannellini beans, drained

To Finish

1 whole lemon
5 oz feta, crumbled

Instructions

Set a large pot or deep camp skillet over a steady bed of campfire coals or a portable stove burner turned to medium. Add the olive oil and let it shimmer, about 1 minute.
Add the garlic, cherry tomatoes and oregano with a good pinch of salt. Cook 4 to 5 minutes, pressing the tomatoes with a spoon until most have split and released their juice and the garlic smells sweet. Keep the pot moving off the hottest spot if the garlic starts to brown fast.
Stir in the orzo and toast for 1 minute, then crumble in the stock cube and pour in the water. Bring to a lively simmer, stirring to dissolve the cube and lift anything stuck to the bottom.
Simmer 9 to 11 minutes, stirring every minute or so and scraping the base, until the orzo is tender and the liquid has cooked down to a loose, creamy sauce. Stir in the drained beans and heat through for 2 minutes.
Pull the pot off the heat. Squeeze in the juice of the whole lemon, season with salt and pepper, then scatter the feta over the top. Cover and rest 3 minutes so the cheese softens, then serve straight from the pot.

Chef's tips

Slice the garlic and crumble the feta into a sealed container before you leave home — then the only camp prep is opening the bean can.
Campfire heat swings a lot. If the orzo drinks all the liquid before it is tender, splash in another 1/4 cup water at a time; if it looks soupy, simmer uncovered a couple of minutes longer.
No feta in the cooler? A handful of grated parmesan or a can of drained tuna stirred in at the end works just as well and keeps the whole pot shelf-stable.

Nutrition (per serving, estimated)

487calories

21gprotein

65gcarbs

17gfat

Estimates only — values vary with brands and portions.

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