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Baked Mediterranean orzo recipe
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223 ratings
Baking orzo helps it absorb all of the rich flavours from the vegetables and stock in this fantastic Mediterranean stew. Oven-baked until tender, this one-tray meal is so easy to make that it's sure to be a regular on your summer menu. Stir through chopped parsley, crumbled feta and freshly-squeezed lemon juice to add a tangy finish to this winner of a dish. See method
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 large onion, finely chopped
- 1 large aubergine, cut into bite-sized pieces
- 3 sweet peppers, deseeded and sliced
- 3 tbsp tomato purée
- 1 vegetable stock cube
- 300g orzo
- 4 tomatoes on the vine, cut into wedges
- 15g fresh parsley, finely chopped
- 100g feta, crumbled
- 1 lemon, cut into wedges to serve
Each serving contains
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Energy
1525kj
363kcal
18%
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Fat
10g
15%
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Saturates
4g
21%
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Sugars
12g
13%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 53.4g
Protein 13.8g
Fibre 5.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the olive oil, garlic and oregano together in a small bowl. Tip the onion, aubergine and peppers into a roasting tin (about 30 x 40cm and 5cm deep). Drizzle over the favoured oil, mix well and season. Roast for 20 mins until lightly golden.
- While the veg is roasting, whisk the tomato purée, stock cube and 600ml of boiling water together in a jug until the stock cube has dissolved.
- Tip the orzo and tomatoes into the roasted veg and mix well. Pour over the stock, mix again and bake uncovered for 25-30 mins until the orzo is tender and the stock has been absorbed. Cover with foil and leave to rest for 5 mins before serving if the orzo still has a little bite in the centre.
- Stir half the parsley and feta through the orzo and top with the remaining. Serve with lemon wedges for squeezing over.
See more Orzo recipes