Baked Creamy Feta Orzo

Main Course

Recipe courtesy of Recipe Tin Eats

Serves 5


Roasted Tomatoes

  • 1 pound cherry tomatoes'
  • ½ red onion, finely sliced
  • 2 garlic cloves,  finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil


Creamy Orzo

  • 2½ cups orzo
  • 4 cups low-sodium vegetable or chicken broth,* hot
  • 1 cup boiling water'
  • ½ teaspoon kosher salt
  • 7 ounces feta, crumbled
  • 2 lightly packed cups basil leaves, finely sliced


Baked Creamy Feta Orzo

Baked Creamy Feta Orzo

Click image to enlarge



Preheat the oven to 400°F. 

Roasted tomatoes-Toss the ingredients in a 13 x 9 inch baking dish, then roast for 25 minutes. 

Orzo-Add the orzo, broth, water, and salt to the baking dish. Stir, then shake the pan to spread the orzo out evenly. 

Bake-Cover with aluminum foil, then return to the oven for 20 minutes 9r until the orzo is tender. 

Finish-Remove from the oven. It will seem like there's too much liquid, but have faithl Stir briefly to loosen the orzo. Add three-fourths of the feta, then stir until it is partially melted­some can remain as soft lumps. It should be quite creamy like risotto. If it's too thick, add a splash of hot water. 

Serve-Stir in the basil leaves, crumble the reserved feta on top, then serve immediately.


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