Baked Tomato Orzo
My viral orzo recipe just got better - 1 pan, NO chopping, and NO stirring involved, that’s what I call a real winner! It’s perfect as a weeknight meal when you’re tired and don’t want to be bothered to cook. Just throw all of the ingredients into a pan and bake, in the meantime, enjoy your day without worrying about dinner!
Servings: 4
Ingredients
- 300g cherry tomatoes
- 2-3 garlic cloves minced
- 2 tablespoon tomato paste
- 1 cup orzo use gluten-free orzo if needed
- 1 teaspoon Italian seasoning
- 2 cups HOT vegetable broth or 1 bouillon cube dissolved in 2 cups water
- ¼ teaspoon salt
- 1 (15-oz) can chickpeas
- 100g baby spinach
- Black pepper to taste
Instructions
- Preheat oven to 200C (390F). In a 9x13-inch baking dish add all of the ingredients and stir well, until the tomato paste dissolves into the borth.
- Cover with aluminum foil and bale for 40 minutes, stirring halfway through, or until the orzo is al dente and the liquid evaporates.
- Add the spinach and stir it into the hot orzo until it wilts. Serve!
Nutrition
Serving: 1serving