Green Beans With Orzo, Lemon and Feta

By Noor Murad

Updated January 21, 2026

  • Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
50 min
Rating
5(226)
Comments
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Braising vegetables in abundant olive oil until they’re very tender is quite a common technique throughout parts of the Middle East and the Mediterranean. This dish follows this concept, but with the hearty addition of toasted orzo, plenty of herbs, lemon and feta. The result is a wonderfully robust ratio of beans to orzo, cooked in one pan and with minimal fuss. Feel free to make this dish your own by upping the lemon juice to taste, using different soft herbs, or topping with toasted pine nuts or fried garlic for some added texture.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large, lidded skillet, toast the orzo over medium heat, stirring occasionally, until nicely browned. Transfer to a plate. 

  2. 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.

  3. 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. 

  4. 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. 

  5. 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.

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Ratings

5 out of 5
226 user ratings
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Comments

Renee

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

Karen

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.

Gary F

I like soft green beans!

Ella

This is such a great recipe to take to the side of a sports field! All my kids loved it! Fresh and simple

Marie David

When you see the cooking times for the beans, you think mushy mess but the beans become amazingly silky. Give this recipe a try as it is written. It is delicious and even better the next day.

Tamara

Also, I didn't want mushy green beans, so I did not do the 10 minute simmer. I just added the orzo.

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