Stock up and try this new recipe for a yummy meal the whole family will love. Skip the feta for a vegan option.
One Pot Baked Orzo
2 tbsp olive oil
1 red onion, chopped
1.5 cups vegetable broth
2 cups dry Orzo Pasta
1 can can (794g) whole tomatoes, undrained
2 cups cooked Flourist Kabuli Chickpeas (about 150g dry)
2 tsp dried oregano
¼ tsp (1 mL) red pepper flakes
1.5 tsp salt
Optional: crumbled feta cheese, Kalamata olives
Preheat the oven to 400 degrees. Heat the olive oil in a large oven proof Dutch Oven or cast iron pot on the stovetop.
Add the chopped onion to the pot and cook until softened, about 3–4 minutes.
Add the broth, orzo, tomatoes (and their juice!), cooked chickpeas, oregano, red pepper flakes, and salt. Stir and bring to a simmer, uncovered.
Remove the pot from the heat. Cover and bake in the pre-heated oven until the liquid has been absorbed and the orzo is soft, about 15 minutes. Remove from the oven, stir and serve directly from the pot with optional crumbled feta and olives. Fresh basil is a wonderful addition in the summer.
This recipe serves 4-6 as a main meal with bread and salad.
