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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-in-one Orzo With Baked Feta, Tomatoes and Olives
From the book
The Green Cookbook
A new set of fuss-free recipes from the author of the Roasting Tin series
Featuring 75 meat-free recipes packed with flavour
Including plenty of one-tin recipes for fans of the Roasting Tin method
Buy From
Introduction from Rukmini Iyer
This is an update on one of my favourite Green Roasting Tin recipes, a really simple dish of baked orzo with fresh cherry tomatoes. Here, I add in a big square of feta to bake on top of the pasta, along with olives for a briny hit of flavour – all your food groups in one go. It’s perfect for a light dinner on a summer evening.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Put the orzo into a medium roasting tin, pour over the boiling stock and stir, then top with the tomatoes and olives.
Place the block of feta cheese in the middle of the dish, then drizzle over the olive oil, a scatter of fresh basil leaves (reserve some for later) and a good grind of freshly ground black pepper. Transfer to the oven to bake for 25 minutes.
Carefully remove the baked feta with a fish slice and give the orzo a good mix with a wooden spoon before serving, then replace the feta as pictured. Scatter over the reserved basil leaves and top with a drizzle of extra virgin olive oil and a scatter of chilli flakes. Once cooked, let the dish stand for a few minutes before serving hot.
Reviews
5 out of 5 stars
13 Ratings
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