Baked Creamy Feta Orzo

Main Course

Recipe courtesy of Recipe Tin Eats

Serves 5

Ingredients: 

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

 

Method: 

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.

 

Similar Recipes by course
Garlicky One-Skillet Chicken Catfish Evangiline Cajun-Style Navy Beans With Sausage Kelly English’s Dad’s Grillades Shrimp and Asparagus Stir Fry Shrimp and Asparagus Stir Fry
Tuscan Beef and Black Pepper Stew Roast Rack of Pork Peter's Saigon-Biloxi Shrimp Shrimp Tostadas with Beans & Guac Spicy Stir-Fried Cumin Beef Easy Shrimp Linguine

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive