Baked tomato and olive orzo
Orzo baked with roasted tomatoes, courgette and olives in a tomato stock, topped with feta and basil. It cooks like a risotto without the stirring, and the oven does it all.
Method
- Set the oven to 200°C (180°C fan). Dice the courgette into 1 cm pieces and slice the garlic thinly.
- Put the cherry tomatoes, courgette and garlic in a deep roasting tray or baking dish with the olive oil, dried oregano and a pinch of salt. Toss and roast for 15 minutes, until the tomatoes begin to burst.
- Dissolve the stock cube in 400 ml of boiling water. Stir the orzo, passata, olives and hot stock into the tray, making sure all the orzo is under the liquid.
- Cover the tray tightly with foil and bake for 15 minutes. The foil keeps the steam in, so the orzo on top cooks as evenly as the orzo underneath.
- Take off the foil and stir well, scraping the corners. Bake uncovered for 5 to 8 minutes more, until the orzo is tender and the sauce is thick enough to coat it, adding a splash of boiling water if it looks dry.
- Leave it to stand for 3 minutes, as it thickens as it sits. Crumble the vegan feta over, tear the basil leaves on top and serve.
Tip Keep the foil sealed for the first bake. The trapped steam cooks the orzo on top. If it still looks dry at the end, add boiling water, not cold.
Per portion
| Energy | 684 kcal |
| Protein | 19 g |
| Carbohydrate | 90 g |
| of which sugars | 15 g |
| Fat | 26 g |
| of which saturates | 12 g |
| Fibre | 9 g |
| Salt | 4.25 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- orzo200 g
- cherry tomatoes250 g
- courgette1
- olives60 g
- garlic3 cloves
- passata300 g
- vegan feta80 g
- basil½ bunch
- vegetable stock cube1
- dried oregano1 tsp
- olive oil1 tbsp
