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Toasted orzo with cherry tomatoes

A bowl of toasted orzo with cherry tomatoes and mozzarella

Toasted orzo with cherry tomatoes

Name: Toasted orzo with cherry tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 150g orzo; 2 tbsp olive oil; 250g cherry tomatoes; 2 large garlic cloves finely chopped; ½ tsp chilli flakes; 500ml low-sodium vegetable stock; 10g basil leaves torn; 125g ball mozzarella to serve (optional)

Helena Busiakiewicz

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.52 ratingsRate

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Toast the orzo before adding the stock to bring out a lovely nutty flavour in this simple veggie dish. If you’re short on time you could skip this step

Dairy-free

Egg-free

Healthy

Low calorie

Vegan

Vegetarian

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Try this toasted orzo with cherry tomatoes, then try our beetroot orzotto, herby orzo & lemon salad and leek, pea & spinach orzo. Looking for more inspiration? Try our baked cod with mushroom & leek orzo and baked tomato & mozzarella orzo.

Ingredients

Nutrition

Units:

MetricUS

150g orzo
2 tbsp olive oil
250g cherry tomatoes
2 large garlic cloves

finely chopped
½ tsp chilli flakes
500ml low-sodium vegetable stock
10g basil leaves

torn
125g ball mozzarella

to serve (optional)

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Nutrition: Per serving

kcal438
fat13g
saturates2g
carbs64g
sugars7g
fibre7g

high
protein12g
salt0.7g

Method

step 1

Put a large, deep, lidded frying pan on a medium heat. Once hot, tip in the orzo and dry-toast for 5-6 mins, stirring frequently to get an even colour. Once it turns a toasty brown colour, tip into a heatproof bowl and set aside.
step 2

Pour the oil into the pan. Once hot, add the cherry tomatoes and cook for 8-10 mins until blistered and the juices begin to release. Scrape in the garlic and chilli flakes, and cook for 2 mins until softened. Tip the toasted orzo back into the pan and mix well. Season lightly with salt and pepper, then pour over the stock. Bring to a boil, then reduce to a simmer and cook with the lid on for 20 mins.
step 3

Remove from the heat, then stir in most of the basil. Tear the mozzarella into pieces and scatter over the orzo, if using, along with the remaining basil. Serve straightaway with a grinding of black pepper, if you like.

Recipe from Good Food magazine, May 2024

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A star rating of 4.7 out of 5.52 ratings

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