Growing up there was never a shortage of orzo at our house. We were always ready to devour a huge bowl of orzo at most Sunday dinners! It was so hearty, warm, and comforting, and for us, it felt like home. Found in most Greek kitchens, orzo is a short pasta, somewhat like a grain of rice, most often made to accompany chicken, lamb or beef. This recipe for Baked Orzo With Vegetables is a vegetarian one-pan wonder that is super easy to make and will leave you amazed at how satisfying it is! No need for any add-ons to this meal, except a delicious side dish of a traditional Horiatiki Salad (recipe found here). Oh, we almost forgot– make sure you include a loaf of crusty whole wheat bread and a dish of olive oil for dipping too! Now THAT makes for a completely delicious heart-healthy meal.
Easy Beginners Recipe to Greek Cooking
Since this dish for Baked Orzo With Vegetables is made with only a handful of ingredients, it will surely become a recipe you will enjoy time and time again! The process for making this dish is quite simple, making it the perfect introductory recipe for Greek cooking for those who are inexperienced cooks. So, if you’re ready it’s time to start cooking.
Ingredients List
- ¼ cup olive oil plus 3 tbsp.
- 1 cup finely chopped onion
- 2 clove finely chopped garlic
- 1 15 ounce can diced tomatoes
- 1 ½ cup diced zucchini
- 1 cup chopped yellow & red sweet peppers
- 1 teaspoon dried basil
- Pepper to taste
- 1 cup orzo
- 1 ½ cup hot water
- ¾ cup crumbled Feta cheese
Easy Steps to Baked Orzo With Vegetables
Begin by preheating the oven to 350 degrees. Heat 3 tablespoons of olive oil in an ovenproof pan and saute the onions and garlic until softened. We chose to use a cast-iron skillet, as it easily goes from stovetop to oven and –bonus– it also cooks vegetables faster. Cast iron is ideal, because it holds heat very well, allowing foods to cook evenly. If you haven’t tried cooking with cast iron, give it a try, the pans are durable, long-lasting and a prized possession if you are lucky enough to have been given one from a grandparent. A well-seasoned cast-iron skillet noticeably improves after years of use. Okay, our cast iron lesson is now over; let’s get back to the recipe.
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Add In The Veggies!
Add in the tomatoes, peppers, zucchini and basil. Season with pepper. We are omitting additional salt in this recipe as the feta topping adds the desired saltiness to the dish. Add in the ¼ cup of olive oil, stirring well to incorporate all the ingredients. Reduce the heat and cook the vegetables for 5 minutes. Remove the pan from the heat and stir in the orzo. Fill the pan with the hot water and stir. Place the pan in the oven and bake for 45 minutes. Check the pan often, and stir so that the orzo does not stick to the bottom of the pan. A gentle stir with a spatula should release the orzo from the bottom. Orzo does become starchy so if you notice the mixture becoming too dry, add in more hot water and stir.
Oh, That Feta Topping!
Shortly before the end of the cooking time, top the orzo with feta cheese and bake for a few more minutes to soften. Carefully remove the pan from the oven (cast iron pans get very hot) and serve the Baked Orzo With Vegetables right from the baking dish. You can’t beat a dish that goes from oven to table in 45 minutes! We hope you will enjoy this dish as much as our families do!
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Baked Orzo With Vegetables
Ingredients
- 1/4 cup Olive 0il plus 3 tbsp
- 1 cup finely chopped onion
- 2 clove finely chopped garlic
- 1 15 ounce can diced tomatoes
- 1 cup chopped peppers red & yellow
- 1 1/2 cup diced zucchini
- 1 teaspoon dried basil
- pepper to taste
- 1 cup orzo
- 1 1/2 cup hot water
- 3/4 cup crumbled feta cheese
Instructions
- Preheat the oven to 350 degrees.
- Heat the 3 tablespoons of olive oil in an oven proof pan and saute the onions and garlic until softened.
- Add the tomatoes, peppers and zucchini and basil. Season with pepper.
- Add in the ¼ cup of olive oil, stirring well to incorporate all the ingredients.
- Reduce the heat and cook the vegetables for 5 minutes.
- Remove the pan from the heat and stir in the orzo.
- Fill the pan with the hot water and stir.
- Place the pan in the oven and bake for 45 minutes.
- Check the pan often, stirring so that the orzo does not stick to the bottom of the pan. If the orzo mixture becomes too dry, add in more hot water and stir.
- Shortly before the end of the cooking time, top the orzo with feta cheese and bake for a few more minutes. Serve straight from the baking dish.
