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Greek food just reminds us of sunshine and holidays - it's as simple as that. This gorgeous Balsamic Tomato Baked Orzo is made with plant-based feta, Kalamata olives and a healthy drizzle of balsamic vinegar, and will bring the summer to your table. Great for a dinner party or as a summer side, this dish is a certified keeper.
A balsamic and tomato orzo dish, featuring vegan feta, from BOSH!
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Duration40 minutes

Ingredients

For the orzo
  • 2 tbsp olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1 red pepper
  • 150 g cherry tomatoes
  • 2 tsp dried oregano
  • 1 tsp chili flakes
  • 1 tsp salt
  • 3 tbsp sun-dried tomato paste
  • 250 g uncooked orzo
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube
  • 250 ml boiling water
  • 2 tbsp red wine vinegar
For the topping
  • 100 g panko breadcrumbs
  • 50 g pitted kalamata olives
  • Small sprig of rosemary
  • 4 tbsp olive oil
  • 1 clove garlic
  • 1 lemon zest
To serve
  • Handful of plant-based feta
  • Chopped flat leaf parsley
  • Drizzle of balsamic vinegar

Instructions

Before you start

  • Preheat the oven to 200C

For the topping

  • In a food processor blend the olives with lemon zest, roughly chopped garlic and rosemary then slowly pour in olive oil until you have a chunky paste.
  • Tip in the panko breadcrumbs and pulse to combine.
  • Tip the mixture onto a flat baking tray then bake in the oven for 4 - 6 minutes until golden brown.

For the orzo

  • In a large oven-safe skillet, heat the olive oil over a medium heat.
  • Add diced onion and garlic and cook for 2 -3 minutes.
  • Dice the red pepper and slice the cherry tomatoes in half before adding to the pan with another glug of oil.
  • After a couple of minutes season with dried oregano, chilli flakes, salt and pepper and saute for 5 minutes stirring regularly.
  • For a boost of flavour add 3 dollops of sun-dried tomato paste and a splash of red wine vinegar.
  • Stir the mix for 1-2 minutes before adding the orzo.
  • Coat the orzo in all those delicious flavours before throwing in the chopped tomatoes and stock cube that's been diluted into the boiling water.
  • Bring to a simmer then bake the dish in the oven for 10-15 minutes.
  • Remove from the oven and taste to adjust seasoning and check the orzo is cooked.
  • If the mixture seems to sticky add a little more water.
  • Top the orzo with the breadcrumb mixture and bake for another 5 minutes.

To serve

  • Crumble plant based feta over the top along with chopped parsley, a drizzle of balsamic vinegar and freshly ground black pepper.