Balsamic Tomato Baked Orzo
Greek food just reminds us of sunshine and holidays - it's as simple as that. This gorgeous Balsamic Tomato Baked Orzo is made with plant-based feta, Kalamata olives and a healthy drizzle of balsamic vinegar, and will bring the summer to your table. Great for a dinner party or as a summer side, this dish is a certified keeper.
Serves
Ingredients
For the orzo
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>150g cherry tomatoes<item-todo-done><item-todo-done>2 tsp dried oregano<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>3 tbsp sun-dried tomato paste<item-todo-done><item-todo-done>250g uncooked orzo<item-todo-done><item-todo-done>1 tin of chopped tomatoes<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done>250ml boiling water<item-todo-done><item-todo-done>2 tbsp red wine vinegar<item-todo-done>
For the topping
<item-todo-done>100g panko breadcrumbs<item-todo-done><item-todo-done>50g pitted Kalamata olives<item-todo-done><item-todo-done> small sprig of rosemary<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>1 lemon zest<item-todo-done>
To serve
<item-todo-done> handful of plant-based feta<item-todo-done><item-todo-done> chopped flat leaf parsley<item-todo-done><item-todo-done> Drizzle of balsamic vinegar<item-todo-done>
Before you start
Preheat the oven to 200C | large oven safe skillet | blender
For the topping
- In a food processor blend the olives with lemon zest, roughly chopped garlic and rosemary then slowly pour in olive oil until you have a chunky paste.
- Tip in the panko breadcrumbs and pulse to combine.
- Tip the mixture onto a flat baking tray then bake in the oven for 4 - 6 minutes until golden brown.
For the orzo
- In a large oven-safe skillet, heat the olive oil over a medium heat.
- Add diced onion and garlic and cook for 2 -3 minutes.
- Dice the red pepper and slice the cherry tomatoes in half before adding to the pan with another glug of oil.
- After a couple of minutes season with dried oregano, chilli flakes, salt and pepper and saute for 5 minutes stirring regularly.
- For a boost of flavour add 3 dollops of sun-dried tomato paste and a splash of red wine vinegar.
- Stir the mix for 1-2 minutes before adding the orzo.
- Coat the orzo in all those delicious flavours before throwing in the chopped tomatoes and stock cube that's been diluted into the boiling water.
- Bring to a simmer then bake the dish in the oven for 10-15 minutes.
- Remove from the oven and taste to adjust seasoning and check the orzo is cooked.
- If the mixture seems to sticky add a little more water.
- Top the orzo with the breadcrumb mixture and bake for another 5 minutes.
To serve
- Crumble plant based feta over the top along with chopped parsley, a drizzle of balsamic vinegar and freshly ground black pepper.