Creamy orzo bake

    50 min

    Ultimate comfort food. Great to use up any left over veg in the fridge - works well with broccoli, carrot, peas and sweetcorn.


    Oxfordshire, England, UK
    6 people made this

    Serves: 2 

    • 200g orzo
    • 300ml (1/2 pint) stock
    • drizzle of olive oil
    • 1 onion, chopped
    • 1 garlic clove, finely chopped
    • 1 courgette
    • 100ml white wine (optional)
    • 50g cream cheese with herbs or chives
    • salt and ground black pepper, to taste
    • 2 to 3 tomatoes, sliced
    • 1 to 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place the stock and orzo in a pan, bring to boil. Reduce heat and simmer for 12 to 15 minutes until liquid is mostly absorbed.
    3. Soften the onions and garlic gently in a pan with a little oil. Whilst they are cooking, thinly slice the courgette, then add. Cook until softened.
    4. Stir in the orzo and wine, if using, for a minute, then turn off the heat. Add cream cheese and some seasoning.
    5. Transfer to a baking dish and arrange the sliced tomatoes on top. Bake for 15 minutes, take out of the oven and scatter with the Parmesan and bake for 10 minutes more. Serve and enjoy.

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