Description
A comforting dish featuring orzo baked with artichokes, tomatoes, and halloumi, perfect for family dinners or gatherings.
Ingredients
Scale
- 8 oz (226 g) dried orzo
- 2 Tablespoon (30 ml) olive oil, plus 1 tsp, divided
- 3 garlic cloves, chopped finely
- 1 teaspoon Aleppo pepper flakes
- Zest of 1 lemon
- 15 oz (425 g) canned or frozen artichoke hearts, cut in half
- 8 oz (226 g) halloumi cheese, cut in small cubes
- 4 oz (113 g) grated Parmesan cheese, divided
- 4 oz (113 g) cherry or grape tomatoes, cut in half
- 1 teaspoon dried oregano
- Salt, as needed
Instructions
- Preheat oven to 400 degrees F (204 C).
- Bring a pot of water to a boil.
- Add in orzo and cook until just about done, about 7-8 minutes.
- Drain the orzo and set aside.
- Heat 2 tablespoons (30 ml) of oil in a small pan.
- Add the garlic, Aleppo pepper, lemon zest, and artichoke hearts.
- Sauté until the garlic is lightly caramelized, about 2 minutes.
- Combine the artichoke mixture with the cooked orzo, halloumi, and half of the Parmesan cheese; toss everything together.
- Season with salt, and taste for seasoning.
- Transfer the mixture to an oiled 12-inch by 8 1/2-inch casserole dish.
- Top with cherry tomatoes, dried oregano, and an extra grating of Parmesan cheese.
- Drizzle the remaining olive oil on top.
- Bake for 20 minutes until the tomatoes begin to char and get soft.
- Allow to cool for 5 minutes before serving.
Notes
Experiment with different vegetables like zucchini or spinach for added freshness. Use quality olive oil for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg