Easy Mediterranean Orzo Recipe
Cosy and nutritious, this plant-based Easy Mediterranean Orzo is ideal for a simple vegan mid-week dinner. It combines garlic, cherry tomatoes, broccolini, chickpeas, and olives with orzo, creating a wholesome and delicious meal.
Servings
Ingredients
- ½ garlic head
- 2 cups cherry tomatoes
- 1 bunch broccolini
- 1 cup cooked chickpeas
- 6 black olives, pitted and chopped
- 1 tsp dried oregano
- ½ tsp red chili flakes
- ¼ tsp sea salt flakes
- 1 tbsp olive oil
- ⅔ cup dry orzo also called risoni in Australia
- 1 tsp vegetable stock powder low sodium preferred
- 1 tbsp lemon juice
- 100 g baby spinach
- 2 tbsp pine nuts, toasted
- ½ cup fresh basil
Instructions
- Preheat the oven to 400 °F.
- Cut a large garlic head horizontally halfway. Wrap the bottom half in baking paper and place face down in a large baking dish. Reserve the rest of the garlic for another recipe.
- Add the broccolini, chickpeas, tomatoes, olives, oregano, chili flakes, salt, and olive oil to the baking dish. Mix to combine, and bake for 30 minutes, stirring halfway.
- In the meantime, prepare a pot of boiling water, add the vegetable stock powder, and cook the orzo according to the packet instructions. Reserve ¼ cup of the cooking water. TIP: Aim to synchronize this step with the completion of the baked veggies to ensure everything is served warm and fresh.
- Once baked, remove the garlic from the paper. Squeeze the flesh out of the garlic skin into a small bowl and mash with a fork. If it’s too hot, use a cloth to protect your fingers, or place in the fridge for a couple of minutes.
- Add the mashed garlic back to the tray and the cooked orzo, reserved pasta water, baby spinach, and lemon juice. Mix to combine, adjust salt to taste, and top with pine nuts and fresh basil.
Video
Nutritional Information - Per Serving
Calories 613kcal | Carbohydrates 92g | Protein 22g | Fat 20g | Sodium 674mg | Fiber 14g | Vitamin A 402IU | Vitamin C 104mg | Calcium 197mg | Iron 6mg