Balsamic Tomato Baked Orzo

Super simple
Super simple
Super simple
Super simple
0:40 m

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.

Start cooking ➞




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.
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