Description
This Baked Feta Orzo is a one-dish meal that comes together with barely any effort making perfect for busy weeknights.
Ingredients
Units
- 3 cups cherry tomatoes
- 4 garlic cloves, chopped
- 5 ounces feta cheese, block
- 2 tablespoons olive oil
- Pinch of salt and pepper
- 2 cups orzo
- 2 cups spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 1/2 cups chicken or vegetable broth
Instructions
- Preheat the oven to 425°F.
- Add the cherry tomatoes, garlic, feta, olive oil, salt, and pepper to a large baking dish.
- Bake for 15 minutes, or until the tomatoes are tender.
- Remove from the oven and reduce the heat to 375°F.
- Mash the tomatoes and feta together.
- Add the orzo, spinach, sun-dried tomatoes, and broth, and stir to combine.
- Cover with a lid or foil and bake for another 12 to 15 minutes, until the orzo is fully cooked.
- Serve and enjoy.
Notes
- Orzo cooks quickly, so start checking a few minutes early for tender orzo that’s still absorbed some broth.
- Add cubed chicken or shrimp in step one with the tomatoes and feta for extra protein.
- Stir in the spinach with the orzo instead of baking it the whole time so it doesn’t turn mushy.
- Serve with a squeeze of lemon juice, fresh parmesan and basil.
Storage
Store in an airtight container in the fridge for up to 4 days and reheat with a splash of broth or water. Not recommended for freezing.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g